- 2 cups all-purpose gluten-free flour—like rice or tapioca
- 1½ tsp baking powder
- 2 Tbsp coconut sugar or maple sugar
- ¾ tsp salt
- 1½ cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 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
- Mix the flour, sugar, baking powder and salt together.
- Stir the eggs, coconut milk, coconut oil and vanilla until well blended.
- 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.
- In a heated skillet greased with coconut oil, pour or ladle about ¼ cup of batter into pancake circles.
- Place slices of banana on top of the batter circles. Sprinkle with a little extra maple sugar or sugar of your choice.
- 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.
- 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.
- Sprinkle with nuts and serve with real maple syrup.
- We recommend using local, organic and non-GMO ingredients whenever possible.
- For added protein, sprinkle with nuts.
- This is a low-fat, low-glycemic recipe.