Found this tasty-looking recipe on the Whole Foods web site! If you give it a try, let us know what you thought!
Ingredients
- 1/2 cup coconut flour
- 2 tbs. teff flour
- 1 tsp. gluten-free baking powder
- 1/4 tsp. fine sea salt
- 4 eggs
- 1 cup unsweetened plain almond milk
- 3 tbs. lightly packed brown sugar
- 1 tbs. melted coconut oil, plus more for cooking pancakes
- 2 bananas, peeled and sliced
In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt. In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken.
Heat a heavy skillet or griddle over medium heat. Coat with coconut oil. Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan. Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes. Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren’t a little firm, so don’t rush. Lower the heat and add more oil to the pan if necessary between batches. Serve topped with bananas.
Recipe courtesy of Whole Foods Market.