Grain-Free Coconut Pancakes

Now that my Whole 30 is officially over but I’m mostly sticking with it, I’m ready to try all those delicious swypo recipes – like this take on pancakes.  These tasted so very good, and not just because I haven’t eaten carbs in a month.

What you’ll need:

  • 1 ripe banana
  • 2 eggs, whisked
  • 3/4 cup coconut flakes, blended into a flour
  • 2 tbsp almond meal
  • Coconut oil
  • Toppings! I topped mine with crunchy almond butter and some coconut flakes. James topped his with natural Maine syrup (not Whole 30).

Instructions: 

  • Blend coconut flakes into a flour/meal texture
  • Mash banana in a mixing bowl with a fork and combine with eggs
  • Add almond meal and coconut flakes – mix well
  • Heat coconut oil in a large pan
  • Scoop batter into pan to make small pancakes, giving it about 30-60 seconds on each side (or until it’s golden brown)
  • Top as you see fit

I ate these with Aidell’s apple chicken sausage minis and roasted red pepper deviled eggs.

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