Low Carb Coconut Flour Pancakes
DF - GF - SF - KETO
Makes 14 pancakes
1/2 cup coconut flour
1/2 teaspoon baking soda
4 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
1 medium very ripe banana, mashed (about 1/4 cup mashed banana)
1/4 cup unsweetened vanilla almond milk, plus more if necessary
Fresh berries (I used blueberries and raspberries
Plain coconut yoghurt
Drizzle of maple syrup (optional)
Place all the ingredients into a blender and process until smooth. Add more milk if the mixture appears to thick, you may only need another 1-2 Tbsp.
Heat a non-stick skillet to med-low heat and at 1/2 Tbsp butter or coconut oil.
When hot add roughly 2 Tbsp of the pancake mixture, and spread to about 1/2 cm thick. Cook 2 minutes each side or until golden brown.
Finish by adding your favorite pancake toppings!
Serve warm or store in the fridge for a few days.