There are countless recipes out there, but far fewer are favorites and thoroughly tested. For a cozy, warm weekend morning, here’s a pancake recipe with a wholesome twist: no flour, no sugar. Instead, you get a velvety texture and a world of enjoyment.
- 2 ripe bananas
- 2 eggs
- 40 g coconut flakes or coconut flour
- 50-75 g berries (blueberries, lingonberries, currants — optional)
- ½ tsp. cinnamon
- 1 tbsp. psyllium
- 1 tbsp. coconut oil or ghee oil (melted, creamy, for frying)
Peel the bananas and mash them with a fork. In a bowl, beat the eggs and mix them with the mashed bananas. Stir thoroughly. Add coconut flakes, berries, cinnamon, and psyllium, then gently mix again. The batter should have a consistency similar to thick sour cream.
Heat the oil in a frying pan; coconut oil is particularly delicious for this recipe. Using a tablespoon, scoop the batter to form 3–4 pancakes. Fry over very low heat with the lid on until golden brown on each side.
If the batter seems too runny, you can add a bit more coconut flakes, some starch, or quinoa flour blended to a fine consistency in a blender.
Peel the bananas and mash them with a fork. In a bowl, beat the eggs and mix them with the mashed bananas. Stir thoroughly. Add coconut flakes, berries, cinnamon, and psyllium, then gently mix again. The batter should have a consistency similar to thick sour cream.
Heat the oil in a frying pan; coconut oil is particularly delicious for this recipe. Using a tablespoon, scoop the batter to form 3–4 pancakes. Fry over very low heat with the lid on until golden brown on each side.
If the batter seems too runny, you can add a bit more coconut flakes, some starch, or quinoa flour blended to a fine consistency in a blender.
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