Every morning that I come home from training, I am starved!! I burst through the front door, ravenous and head straight to the kitchen. Today was just like no other, the breakfast that resulted out of this morning’s extreme hunger pangs was an extra special stack of fluffy pancakes. Pancakes made with Coconut Flour have zero wheat or gluten in it which is an added bonus for me. I really enjoy using Coconut Flour, it’s gorgeous in cakes, muffins and now my new found love for coconut flour pancakes has blossomed.
My boyfriend is usually the pancake maestro in this house. He makes the most delicious pancakes I have ever eaten. When we first started dating I discovered his secret talent and demanded pancakes nearly every weekend. He loved the fact that he was better than me at something in the kitchen. I couldn’t compete. But now!! I have the secret weapon, my coconut pancakes are ready for battle. They are fluffy, crumbly and moist. Pair this with a scattering of crispy, buttery banana slices and a drizzle of salted caramel sauce, you have yourself the best breakfast in town.
Makes 5 pancakes
2 eggs, preferably organic
125 mls full fat milk
1 tspn Vanilla Extract
1 tspn honey
35g Coconut Flour
1 tspn Baking Powder
Coconut Oil – for frying
Knob of butter
1 tspn Honey
Beat the eggs until light and frothy.
Add in the milk, honey and vanilla essence
In a separate bowl, combine the coconut flour, baking powder and salt.
Slowly fold in the dry ingredients to the wet ingredients until a smooth batter forms.
Heat a pan and add a tablespoon of coconut oil. Ladle in the pancake batter and fry on each side until golden and fluffy.
Heat a frying pan with butter (and a little honey for extra crispiness)
Slice in the banana to the pan and fry until crispy and golden.
For the salted caramel sauce check here
Stack the pancakes, scatter with banana slices and drizzle with caramel sauce.