This pancake has been the most frequent breakfast in my life lately.
While I think the pancake alone tastes great, it doesn’t do a good job at making me full and satisfied. I’ve been playing around with what to add in to the pancake to make it more satisfying and THIS is the best option I’ve come up with yet. All you do is fill it with graham cracker crumbles and BOOM perfectly satisfying and keeps my full much longer.
I’ve shared the coconut flour recipe on the blog before and it’s mega super duper simple.
I know some of you have tried this recipe? What do you think of it? If it comes out dry, decrease the coconut flour amount and see if that helps! Coconut flour is like a freaking sponge. If you add too much of it to something it absorbs all the moisture and you end up with the driest tasting muffin / pancake / cookies OF YOUR LIFE. You have been warned.
Graham Cracker Crumble Coconut Flour Pancake
Yield: makes a pancake for one
1 medium-large banana
1/4 tsp cinnamon
scant 1 tbsp coconut flour
Wake up and think, "oh a coconut flour pancake sounds divine for breakfast." In a bowl, mash a banana with eggs, cinnamon and coconut flour. Whisk until smooth. Use butter to grease a skillet over medium heat. Pour on your pancake batter. Sprinkle on crumbled up graham crackers and blueberries. Flip. Serve topped with peanut butter.