Coconut Flour Pancakes with Strawberry Banana Puree

It’s that time again, you know, breakfast.

 

Actually it’s second breakfast in my house. You see, the kids wake up at 5:30am and eat breakfast together, then it’s off to school for them.

 

Then I get back around 8am and make my boyfriend breakfast. So it’s technically second breakfast now. I’ll usually just slide through breakfast with an herbal tea, or some eggs and an avocado with a dash of pink salt for myself. But unless he’s out surfing, I will try to make him something nice.

 

We don’t like to eat the same things all the time, so I try to put variations and twists on popular dishes. Like pancakes. I don’t think I’ve ever made the same pancakes twice.

 

Whether I add vanilla, or cinnamon, nutmeg, or almond flour, I love to experiment and try new things. And when I find a winner, I feel obligated to share it.

 

This one I made today, was absolutely delicious. I think you will enjoy it. It had a sublte coconut flavor, and a hint of bacon. I used bacon fat to fry the pancakes today, but you could use ghee, pasture-raised butter, or extra-virgin coconut oil.

 

We were out of maple syrup so I blended up some frozen strawberries, a banana, coconut nectar and some filtered water to make a delicious puree. You don’t need to add the coconut nectar, it’s sweet enough without it, but I added just a tad because you know, boyfriends. And you could use raw honey instead of coconut nectar, or you could even use pure maple syrup if you wanted to. Mmm, that would be good.

 

Feel free to share the recipe below with family and friends, so we can all bask in the glory of gluten-free pancakes! The more the merrier! Enjoy!

Coconut Flour Pancakes with Strawberry Banana Puree
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Delicious coconut pancakes with strawberry banana puree for "syrup".
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Coconut Flour Pancakes with Strawberry Banana Puree
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Delicious coconut pancakes with strawberry banana puree for "syrup".
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Ingredients
Coconut Flour Pancakes
Strawberry Banana Puree
  • 1 cup frozen strawberries
  • 1 Banana
  • 1/4 cup filtered water or more to desired consistency
  • 1 tsp. coconut nectar or raw honey
Servings:
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Instructions
  1. Blend all the coconut flour pancke ingredients together on low speed until completely mixed, about 1-2 minutes. Scrape the sides down if necessary.
  2. Melt bacon fat, pasture-raised butter or unrefined virgin coconut oil in a large stainless steel saute pan. Pour batter into desired size pancake shapes. (I usually cook 3 small pancakes or 2 medium-size ones at a time).
  3. Let cook for about 2-4 minutes, or until golden brown underneath, and then flip over. Repeat until both sides are golden brown. Keep pancakes warm in the oven until ready to serve. Repeat steps 2-3 until all the batter is gone.
  4. Rinse out the blender, and then blend the ingredients for the strawberry banana puree until smooth.
  5. Serve pancakes with strawberry banana puree drizzled on top, or on the side. Enjoy!
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About the Author Lyndsy Karrie

Lyndsy Karrie is the founder of REAL Yummy Food and a pioneer in the world of healing people with food. After being distressed by her son’s severe autism diagnosis she spent every waking hour researching and testing ways to help her son and family. What she found was astonishing. Now she shares her knowledge and easy-to-make, nutritious recipes while promoting clean eating in a non-toxic environment. Join her in keeping it REAL.

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