10-Minute Dairy-Free Pancakes
By Denise Vasi
With back-to-school just around the corner, every busy mom is looking for quick breakfast ideas their kids will eat and actually enjoy. This pancake recipe is perfect for those hectic mornings when there just isn’t any time. Ripe bananas are key and I actually prefer using black-spotted bananas. Don’t be afraid of those black spots! Not only do spotted bananas add extra sweetness to your pancakes, but they also have higher antioxidant levels and are easier to digest than yellow bananas.
When cooking your pancakes, you’ll want to preheat your skillet and make sure the oil is hot. This helps to ensure the batter doesn’t absorb the oil. I found it is best to start with a small amount of oil as you can always add more to the skillet when needed.
You can use any leftover pancakes to make a fun snack. Pancake sandwich, anyone?
Serving: 6-8 pancakes
- 2 medium-sized bananas
- 4 eggs
- 2 tbs + 2 1/2 tsp coconut flour
- 1/4 tsp baking powder (optional for rising)
Step 1: Whisk the 4 eggs.
Step 2: Using a blender, blend your bananas, eggs, coconut flour and baking powder (if using) until the batter is smooth. Check to be sure there aren’t any large clumps but also be careful not to heat the mixture by over blending. Using a medium speed setting is the safest bet.
Step 3: Preheat a skillet over medium heat. Add a ½ tablespoon of cooking oil. Let the oil get hot but do not let it reach smoking.
Step 4: Use a 1/4 measuring cup to pour batter onto skillet, letting the batter reach your desired pancake circumference.
Step 5: Watch your pancake closely. Cook pancakes for 2 to 3 minutes. Look for tiny bubbles to appear before lifting the pancake with a thin spatula. Once bubbles appear, lift the pancake and look for a golden brown base. If that too is present then you know it’s time, and you can gently flip your pancake over to cook the other side.
Step 6: Top with fruit and coconut nectar or save for later.