AuthorSteveCategory,
Yields1 Serving
 1 banana
 6 eggs
  cup coconut flour
 1 tbsp tapioca flour
 1 tsp vanilla
 ½ tsp cinammon
1

Put all ingredients in a blender.

2

Blend on low, stopping to scrape the sides down to make sure everything is well combined.

3

Heat a well seasoned or non stick skillet over low-medium heat.

4

Pour batter into pancakes that are approx 2-3 inches in diameter to make flipping easier.

5

These won't show bubbles like traditional pancakes but they cook very quickly. You only need about 30 seconds per side before you flip.

6

Once you flip them, I like to press them gently. Then flip again.

Ingredients

 1 banana
 6 eggs
  cup coconut flour
 1 tbsp tapioca flour
 1 tsp vanilla
 ½ tsp cinammon

Directions

1

Put all ingredients in a blender.

2

Blend on low, stopping to scrape the sides down to make sure everything is well combined.

3

Heat a well seasoned or non stick skillet over low-medium heat.

4

Pour batter into pancakes that are approx 2-3 inches in diameter to make flipping easier.

5

These won't show bubbles like traditional pancakes but they cook very quickly. You only need about 30 seconds per side before you flip.

6

Once you flip them, I like to press them gently. Then flip again.

Coconut Flour Pancakes
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