Banana Coconut Pancakes
It is hurricane season here where I live, and we always get prepared in case we are without power for a week or two.
I like to have on hand shelf stable foods that I can rely on. Unfortunately, a lot of shelf stable stuff is loaded with a lot of stuff I don’t really want to consume.
I love these powders from BareOrganics – one is their Coconut Milk Powder, which is a natural dairy free alternative, is made from all-natural organic coconuts, is gluten-free and Non-GMO and easy to use – just add water. It also makes for a great creamer in coffee.
Another product I like is their Banana Fruit Powder – I use it in baking, smoothies, and protein shakes. It adds nice sweetness without having to add sugar and has a lovely banana flavor. It is Gluten-free, dairy-free, egg-free, and healthy – a perfect way to start your day.
My fridge is stocked with all sorts of stuff to get me through hurricane season this year – let’s just hope my house doesn’t wash away!
For more breakfast recipes go here.
Gluten-Free Vegan Banana Coconut Pancakes
Ingredients
- 1 tablespoon flaxseed meal
- 3/4 cup gluten-free oat flour
- 1/4 cup Bare Organics Banana Fruit Powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup Bare Organics Coconut Milk Powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or vegetable oil , plus more for cooking
Instructions
- Combine 1 tablespoon of flaxseed meal in a small bowl with 3 tablespoons of water. Stir and let sit for about 5 minutes until it thickens.
- In a medium bowl, mix the Bare Organics Coconut Milk Powder with 1 scant cup of warm water and apple cider vinegar. Let it sit for a few minutes.
- Add the vanilla extract, melted coconut oil, and the prepared flax egg to the coconut milk mixture. Stir until well combined.
- Whisk together the gluten-free oat flour, Bare Organics Banana Fruit Powder, baking powder, baking soda, and salt in a large bowl. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil if needed. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, nut butter, toasted coconut flakes, or coconut yogurt.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
