2 tbsp PB Powder (Reconstituted with water or any nut butter of choice)
2 Eggs, slightly beaten
½ Medium Banana, mashed
¼ cup Unsweetened Almond Milk
½ tbsp Pure Maple Syrup
Instructions
In a bowl stir together the coconut flour and baking soda.
In a separate bowl, mix bananas, eggs, milk, maple syrup and peanut butter.
Combine the dry and wet ingredients together.
Heat a non-stick pan over medium heat (make sure its not too hot).
Add in 3 tbsp of the batter (don't add any more!).
When you see bubbles and the edges are firm, flip! Cook the other side for 2 minutes.
Remove, wipe down pan, and repeat the process!
Notes
TIPS: Coconut flour burns very easily. If you are finding that the pancakes are cooking too quickly then your heat is too high. These pancakes are VERY delicate, so be very careful when flipping. You should expect the first couple to be your "trial pancakes".
How to Serve: Serve your coconut flour pancakes with syrup, your favorite fruit. If you're looking for a decadent dessert, you can even sprinkle on cocoa nibs, toasted nuts, coconut flakes and a dollop of coconut whipped cream. For something fresh and breakfast like, good options include coconut yoghurt, granola and dried fruit.
Nut Butter: You can substitute any nut butter you like. Seed butter is also a good substitute like sesame seed butter works too
Sweetener Substitute: Agave Nectar, Honey, Date Syrup, Coconut Nectar are also good substitutes, but you may need to adjust the sweetness according to your liking.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/10/05/fluffy-coconut-flour-pancakes-paleo-gf-grain-free-dairy-free/