I was really craving pancakes this morning and decided I would formulate a recipe that takes coconut flour pancakes to another level- fluffy, springy, and light.
I succeeded! Now I just need to figure out how to cook them to keep their surface from getting so dark. Try making them without banana and tell me if that does the trick!
2 tbs coconut flour
1 tsp vanilla extract
1 tsp coconut oil
Dash of salt
1/4 tsp baking powder
2-4 tbs almond milk to thin the batter
1. Combine all ingredients in a magic bullet or mash together in a bowl. Add milk as needed to adjust batter consistency.
2. cook about 2 mins per side on a lightly greased griddle or frying pan.
3. Serve with fruit, maple syrup, and cinnamon!