Since we found out Cooper had not only a gluten allergy, but also an oat allergy, I had to create a new banana pancake recipe since my previous one contained oats. I now present you with my completely grain-free banana pancakes!
What you'll need:
2 very ripe bananas, mashed
3 eggs, room temperature
2 tbsp ghee or coconut oil, melted
1 tsp pure vanilla extract
1/2 cup almond milk
1 tsp apple cider vinegar
3/4 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
In a small mixing bowl, beat together the mashed bananas, ghee or coconut oil, eggs, vanilla, and honey. Next, mix in the almond milk and apple cider vinegar. In a another mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt and cinnamon.
Pour the wet ingredients in with the dry ingredients. Making sure not to over mix, stir until just combined.
Let the batter sit for 5 minutes. The batter will be thicker than your usual pancake batter. If it's too thick, you can always add a small amount almond milk to thin it out.
Heat a non-stick pan or skillet over medium-low heat, or heat an electric griddle to 350 degrees.
Grease your pan if needed.
Once heated, pour 1/4 cup of the batter onto your cooking surface. Cook the pancake until bubbles begin to form on the surface of the pancake or until golden brown.
Serve right away or keep warm in a 200 degree oven.