Description
These delicious grain-free, gluten-free, and refined sugar-free pancakes are designed to support your energy levels throughout the morning. Utilizing the natural sweetness of ripe bananas, the healthy fats from creamy coconut milk, and the structured blend of cassava and tigernut flours, these pancakes offer a soft and fluffy texture without compromising on nutrition. Perfect for an anti-inflammatory diet, this wholesome breakfast comes together in minutes.
Ingredients
1/4 cup full fat coconut milk
1 tsp pure vanilla extract
1.5 tbsp apple cider vinegar
1/4 cup cassava flour
1/4 cup tigernut flour
1/4 cup tapioca starch
1/4 tsp baking soda
1/4 tsp sea salt
1 large ripe banana (mashed)
Coconut oil for frying
1/4 cup chopped walnuts (for topping)
Instructions
Place coconut milk, vanilla extract, apple cider vinegar, flours, starch, baking soda, salt, and mashed banana into a high-speed blender.
Blend the mixture for exactly ten seconds until just combined, being careful not to over-process.
Heat a large non-stick skillet over low-medium heat and coat the surface thoroughly with coconut oil.
Spoon medium-sized portions of the thick batter onto the skillet.
Cook until bubbles form on the surface, then carefully flip to cook until golden brown on the other side.
Serve warm, topped with additional chopped walnuts.
Notes
Ensure your coconut milk is additive-free for the best results. The batter will be thick; do not add extra liquid. Keep the skillet heat low-medium to ensure the inside is cooked before the outside browns.
- Prep Time: 10
- Cook Time: 15
- Category: Anti-Inflammatory
- Method: Pan-frying
- Cuisine: Whole Food / Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg