- 2 c all-purpose gluten-free flour—like rice or tapioca
- 1½ tsp baking powder
- 2 Tbsp coconut sugar or maple sugar
- ¾ tsp salt
- 1½ c coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ c melted coconut oil
- Walnuts or pecans (optional for garnish)
- 2 bananas (about), peeled, cut into ¼-inch-thick slices
- Real maple syrup—or for a lower sugar content, use slightly watered-down molasses
1.Mix the flour, sugar, baking powder and salt together.
2.Stir the eggs, coconut milk, coconut oil and vanilla until well blended.
3.Pour the wet ingredients into a bowl with the dry ingredients. Mix and fold the ingredients together, being careful not to overstir; small lumps are okay.
4.In a heated skillet greased with coconut oil, pour or ladle about ¼ cup of batter into pancake circles.
5.Place slices of banana on top of the batter circles. Sprinkle with a little extra maple sugar or sugar of your choice.
6.Once the bottoms of the pancakes are brown and the bubbles from the batter begin to pop on top, flip the pancakes over to cook the other side; about 2 minutes each side.
7.The cakes are ready once the bananas have caramelized and the pancakes are golden brown. If not ready to serve, keep warm on a baking sheet in the oven at about 200°F until ready.
8.Sprinkle with nuts and serve with real maple syrup.
We recommend using local, organic and non-GMO ingredients whenever possible.