Coconut Banana Protein Pancakes (GF, DF, Kid-Friendly)

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I know I’m not the only mama out there trying to sneak in just a liiiittle more protein and a little more nutrition into their kiddos diets. I may or may not be one of the only super pregnant mommmas out there always trying to scheme up different gluten free pancake variations, though.

When I realized I was completely out of every other flour except for coconut flour, I was feeling rather hopeless when my kiddos requested pancakes the other day. If you’ve never worked with coconut flour before, it can be a tricky little beast. Often times when I try to bake with it, things “fall apart” very easily, if you know what I’m saying. Gluten free baking is truly a work of science and art, its taken me years of practice to begin making things that are even remotely edible.

So you can image I was super excited (thrilled, rather) when these Coconut Banana Protein Pancakes turned out gloriously and my kids ate every last one.

I made then with eggs, organic coconut flour, a smashed banana, cinamon and some other simple baking ingredients and they really did turn out lovely. I tried them a second time just to perfect the recipe for you guys and they turned out perfect.

I made a batch of about 25-30 mini pancakes and stashed half in the freezer for another quick breakfast or lunch option. We served them up with sliced bananas, butter, cinnamon and agave syrup. But you can truly add these as an addition to any kiddo meal and they boost the protein and fat content for filling up hungry tummies.

By the way - I used one of my favorite kitchen tools ever - an electric hand blender, to blend up the bladder nicely and I think it makes a difference in how these pancakes turn out. If you don’t have one, no biggie. Feel free to use a manual hand mixer.

Let’s not waste any more time and let me tell you how to make these bad boys.

INGREDIENTS:

• 1/2 cup organic coconut flour

• 4 eggs

• 1 slightly over ripe banana

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tablespoon agave

• 1/2 tsp vanilla

• 1/4 cup butter or melted coconut oil

• 1 cup + 1/4 cup nut milk of choice

INSTRUCTIONS:

1. Smash the banana well with a fork and then add the eggs. Use an electric hand blender to blend the two together until you have a smoothe consistency.

2. Add the agave, vanilla, coconut oil and milk and blend well.

3. In a separate bowl, combine all the dry ingredients; the baking powder, coconut oil and cinnamon.

4. Once the dry ingredients are mixed together, fold the wet ingredients right into them and mix them together until you have a nice, smoothe batter.

5. Heat a skillet (I used a cast iron skillet) to medium heat and spray the pan with coconut oil spray or avocado oil spray.

6. Use a large spoon to make miniature pancakes on the heated pan (cook about 3 or 4 at a time), cooking each pancake about 5 minutes on each side or until bubbles are visible.

7. Serve with diced bananas, butter and a maple syrup or agave.

Enjoy!

-ASHLEY