Coconut Banana Pancakes

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  • 4 bananas ripe, peeled
  • 6 organic eggs
  • 2 tbsp coconut flour
  • ½ cup coconut milk
  • 1 cup unsweetened coconut shredded
  • coconut oil for pan
  • 1 cup strawberries stemmed and sliced
  • Using a fork, mash the bananas in a bowl. Whisk in the eggs, coconut flour, coconut milk and shredded coconut and stir to combine, making sure there are no lumps.
  • Heat coconut oil in a nonstick skillet over medium heat. Add 2-3 tbsp of batter and cook a couple of minutes on each side.
  • Top with fresh strawberries and if desired, maple syrup. Simple and so tasty!