Delicious and irresistible, homemade pancakes are among the most delightful breakfast ideas. They have sweetened our childhood and continue to do so today, so it is the dessert adored by children and loved by adults.
Many things have been written about the history of this desert; how many countries, so many names for the famous pancakes. The ancient Greeks called them teganites, while the Germans called them palatschinke. We take a trip and arrive in Austria, where they are known as pfannkuchen, and the Serbs call them palacinka. Hungary has chosen the name of palacsinta, and last but not least, the Slovaks, enjoy a portion of palacinka.
Today, in the weekend-specific relaxation, I decided to make pancakes. And since the only flour I had in the house was coconut flour, I adapted the ingredients, and I got an excellent and delicious breakfast.
These pancakes are tasty as the traditional version with white flour, are fluffy and flavorful, and perfect if you want to try something different. There are a lot of differences between classic pancakes and coconut flour, from taste and preparation to texture and nutritional quality.
I admit that I am a greedy person, I am not very proud of it, but I learn to live like this and not to over-eat, especially when it comes to pancakes, donuts, and other wonderful sweet treats. Even while being on a diet, I try to eat tasty, not only healthy. I often adapt recipes, test many combinations, and this recipe for fluffy pancakes is a real success after many attempts. The whole family loves them. You can cook them quickly, they are soft and with a light coconut flavor. I was even told that they are better than the classic ones, so they are worth trying and considering.
I’ve made this recipe a few times before, but I think it depends a lot on the coconut flour used. Sometimes I easily handle them in the pan; other times, I gave real fights with the spatula and composition. If you’re not lucky when flipping the pancakes, you can opt for the “scrambled pancakes” crisis solution. Mix them in the pan with a fork or spatula, and you’re done.
You will get about ten fluffy and tasty pancakes from the quantities below, but if you have fewer mouths to feed, use only half of the amounts.
Coconut Banana Pancakes
- one large mixing bowl
- two small mixing bowls
- a medium non-stick pan
- a whisk
For 10 pancakes
- 1 1/2 cup of whole wheat flour
- 1/2 cup of coconut flour
- 3 teaspoons of baking powder
- 2 teaspoons of cinnamon powder
- 2 eggs, at room temperature
- 1 1/4 cup of unsweetened plant-based milk (almond, coconut, oats)
- 2 teaspoons of pure vanilla extract
- 1 banana
- coconut cooking spray
- optional topping ideas: organic maple syrup, jam, coconut flakes, natural nut butter, fresh fruits
- Combine the whole wheat flour, coconut, baking powder, and cinnamon powder in a large mixing bowl.
- In a small bowl, whisk the eggs until frothy for about two minutes.
- In another small ball, smash the banana using a fork.
- Add in milk, eggs, vanilla extract, and mashed banana. Stir well to combine.
- It is time to incorporate the dry ingredients into the wet ones and carefully stir them until completely smooth.
- Heat a non-stick pan and grease with cooking coconut oil.
- Pour half a cup of the batter onto the pan. Pancakes should have 1-inch in diameter.
- Once you see bubbles forming on top, flip the pancake gently on the other side. Fry until golden on both sides.
- You can enjoy the pancakes with maple syrup, jam of your choice, coconut flakes, nut butter, or fresh fruits. The toppings are countless and will perfectly complete the excellent taste of low-carb pancakes.