Coconut Flour Pancake
Your breakfast just got wayyyy easyyyy.
Since beginning my clinical rotation in January, my schedule has changed quite a bit.
I went from having a good amount of free time (hello, Today Show watching while slowly enjoying breakfast and a mug of tea/coffee) to having way less free time. Instead of enjoying my tea latte (just chai tea + frothed milk) in a relaxed state, I pretty much always rush out the door in the morning with my Califia Farms tumbler filled with my chai tea latte and enjoy it while listening to trashy radio talk shows on the way to the hospital.
I know one morning I’m going to spill all the tea all over my pants and I’m going to have to go all the way home and change clothes and be totally late for “work”…but that hasn’t happened yet. So for these rushed mornings, I’ve found it works best for me to make my breakfast the night before. This pancake has been my go-to. It’s inspired by this brilliant pancake from Anne! It’s quick and easy and helps me GET OUT THE DOOR.
On to the pancake. If you don’t want it to taste like a sponge…you must be careful with the amount of coconut flour you add. It’s a slippery slope so don’t go crazy. No more than 1 tablespoon + 1 teaspoon…you got me?
You add too much coconut flour and you’ve got a sponge for breakfast and nobodies got time for that.
You want that forkful in your life.
Simple Coconut Flour Pancake
Yield: 1 pancake
Prep Time: 5
Cook Time: 5
Total Time: 10
1 large ripe banana, well-mashed
2 large eggs
1 tablespoon + 1 teaspoon coconut flour
1/2 teaspoon cinnamon
optional: small handful berries and/or nut butter
- In a bowl, whisk together mashed banana, eggs, coconut flour and cinnamon.
- Whisk some more, you don't want pieces of egg in your pancake.
- Grease a small skillet (6-inch diameter) with a small amount of coconut oil/butter. Heat over medium heat.
- Pour in pancake batter (add any add-ins you desire...berries, nuts, etc.) and allow to cook untouched for 5 minutes.
- Use a spatula to loosen the edges of the pancake from the pan. Flip pancake to the other side and cook for an additional minute or two.
- Eat immediately or store in the fridge overnight and eat cold (or hot) in the morning.
If the pancake comes out with a spongy texture, use less coconut flour next time! It shouldn't be spongy!
Inspired by Fannetastic Food