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Who else sings Jack Johnson’s song, “Banana Pancakes” in their head anytime Banana Pancakes are mentioned? This girl sure does! Pancakes are among my favorite breakfast foods, how about you?
Making this AIP breakfast was challenging but FUN. I found the ideal ratio of coconut flour to banana by testing these pancakes. Keep the pancakes small and make sure that you use a generous amount of oil in the pan so that they fry up nicely.
Top with your favorite pancake toppings and you’re set for delicious Saturday morning pancakes!
- In a large bowl, mash bananas until no large chunks are present. Set aside.
- Make 2 gelatin eggs, recipe here.
- Combine all ingredients in the bowl with the bananas and mix well.
- Heat up a large pan on medium-low heat.
- Once the pan is heated, add a decent amount of oil to cover the bottom of the pan. (You don’t want the pancakes to stick)
- Pour a generous spoonful of batter into the hot pan and fry until golden brown. About 2-3 minutes on each side. Flatten the batter as much as possible. This batter is stiffer than traditional pancake batter. I like to keep the batter amount small so that it’s easier to flip these delicate pancakes. Continue until the batter is finished.
- Top with maple syrup, fruit, or coconut whip and enjoy!