Coconut Flour Pancakes

Pancakes, man. Pancakes used to be the scourge of my breakfast options when we started GAPS with Arthur. Mainly because he can’t tolerate any nuts or nut flours. I worked for a really long time to get a coconut flour pancake that I felt had a legitimate pancake texture. I mean, a really long time. Like so long, that by the time I’d figured out a recipe that worked for us, I had kinda forgotten about blogging it. It was working for us, it was my go to pancake recipe. I just forgot about the rest of you guys.

5 minutes

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	52
Fat:	1 g
Carbohydrates:	9 g
Protein:	1 g
Calculated for total recipe.

by Trisha Hughes

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Yield:

Ingredients

1 whole 1 whole 1 whole Banana
6 whole 6 whole 6 whole Eggs
7 Tbsp 7 Tbsp 7 Tbsp Coconut Flour, (1/4 cup + 3 Tbsp)
1 Tbsp 1 Tbsp 1 Tbsp Tapioca Starch
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
.5 tsp .5 tsp .5 tsp Cinnamon, ground

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all ingredients in a blender.
Blend on low, stopping to scrape the sides down to make sure everything is well combined.
Heat a well seasoned or non stick skillet over low-medium heat.
Pour batter into pancakes that are approx 2-3 inches in diameter to make flipping easier.
These won't show bubbles like traditional pancakes but they cook very quickly. You only need about 30 seconds per side before you flip.
Once you flip them, I like to press them gently. Then flip again.
Serve while still hot.