Easy Healthy Coconut Flour Banana Pancakes

Ingredients

3 Eggs, pastured & local (Peacock Family Farms Jumbo Eggs are awesome)

3 TBSLP Raw Butter or Coconut Oil, melted

3 TBSLP Raw Milk or Coconut Milk

2 TSP Raw Honey

1/4 TSP Baking Powder (non-aluminum variety – OR 1/4 TSP Baking Soda w/ 1 TSP Vinegar)

1 Old, Mushy Banana, thawed (kept frozen until needed)

1/4 TSP Real Salt

4 TBSLP Coconut Flour

Preparation

Whisk together eggs, coconut milk/raw milk, butter/coconut oil, honey, baking powder, vinegar, salt and the banana. Blend until smooth and uniform (or don’t, it’s totally up to you). Whisk in coconut flour – add slowly (coconut flour thickens stuff quickly). Using a ladle, pour the batter onto a medium heat griddle pre-coated with coconut oil or raw butter. Watch closely, will cook quickly. Flip after ~ 1.5 minutes/side. This recipes makes approximately 4 Casey sized pancakes.

Sunday Brunch Done Delicious! (And Healthy too!)

Great For

Sunday morning brunching. Goes well slathered in raw butter and doused with Vermont Maple Syrup (no Aunt Jemima allowed on these babies). These pancakes are heavier than normal wheat pancakes, but with the baking powder or baking soda & vinegar combo come out nice and fluffy.

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