These gluten free pancakes are made with ground almonds, coconut flour, coconut milk, banana, eggs and raisins. Serve with syrup and desiccated coconut for delicious treat!
1 person made this
50g ground almonds
50g coconut flour
2 ripe bananas, mashed
2 eggs, beaten
1 tablespoon honey
200ml coconut milk
2 tablespoons raisins
1 1/2 tablespoon of coconut oil
1 tablespoon desiccated coconut
Method Prep:10min › Cook:15min › Ready in:25min
Mix ground almonds, coconut flour, mashed bananas, beaten eggs, honey and coconut milk until batter is smooth, but firm; fold in the raisins.
Heat coconut oil in a frying pan; pour all the pancake batter into the pan and fry the pancake until bubbles start to form on one side. Flip pancake over and cook on other side until golden brown; transfer onto a plate and slice into quarters.
Serve warm, topped with agave syrup and desiccated coconut.