Easy Grain-Free Banana Flax Pancakes
- Suitable for diets:
- Dairy-Free
- Gluten Free
- High-Fiber
- High-Protein
- Vegetarian
Why Diabetes Friendly?
- Low Glycemic Index: Coconut flour is used instead of wheat flour, offering a lower glycemic index, which is beneficial for blood sugar management.
- Omega-3 Fatty Acids: Ground flaxseed adds omega-3 fatty acids, important for heart health and anti-inflammation.
- Balanced Nutrients: Eggs provide high-quality protein and healthy fats, contributing to a more stable blood sugar level.
Ingredients
- banana (ripe, peeled) 1
- egg 2
- coconut flour 2 tbsp
- flaxseed (ground) 1 tbsp
- baking powder 1 tsp
- cinnamon ¼ tsp
- salt Pinch
- vanilla extract ½ tsp
- milk (or milk alternative) 2 tbsp
- canola oil 1 tbsp
Cooking Tips
- Batter Consistency: The batter will be thicker than traditional pancake batter; adjust with milk or a milk alternative as needed to reach the desired consistency.
- Cooking Temperature: Cook the pancakes on low heat to ensure they cook through without burning, as coconut flour can brown quickly.
- Serving Suggestions: Enhance these pancakes with nutrient-rich toppings like fresh berries, banana slices, or a dollop of Greek yogurt for extra protein.
Instructions
- In a medium-sized bowl, mash the banana with a fork until it is completely mashed and no large lumps remain.1 banana
- Add the eggs, mash and blend with the fork until uniform.2 egg
- Add the coconut flour, ground flaxseed, baking powder, cinnamon, salt and vanilla. Mix well.2 tbsp coconut flour, 1 tbsp flaxseed, 1 tsp baking powder, ¼ tsp cinnamon, Pinch salt, ½ tsp vanilla extract
- Add the milk to thin the batter. It will still be quite thick; it will be scoopable, not pourable.2 tbsp milk
- Heat a large nonstick or cast-iron fry pan over medium-low heat. When the pan is hot, add half the oil and turn the heat to low.1 tbsp canola oil
- Drop 2 tbsp of the batter into the pan and gently coax it into a circular shape, making about 3 pancakes at a time. Let it cook on low for about 4 minutes per side. Using a thin spatula, carefully flip the pancake and repeat on the second side. Add the remaining oil and batter and make another 3.
- Serve with berries or banana slices.
FAQ
Can I make these pancakes vegan? For a vegan version, substitute the eggs with flax eggs or another vegan egg alternative. Adjust the liquid as needed to achieve the right consistency.
How can I store leftovers? Cool the pancakes completely and store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month. Reheat in a toaster or microwave before serving.
Can I add sweeteners to the batter? The ripe banana naturally sweetens the pancakes, but you can add a teaspoon of honey or maple syrup to the batter if you prefer a sweeter pancake. Keep in mind this will affect the sugar content.
Is there a substitute for coconut flour? Coconut flour is unique in its absorbency. If you must substitute, almond flour could work but in a different ratio, as it doesn't absorb liquid as much as coconut flour. You may need to experiment to achieve the right texture.
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