These amazing gluten-free, flourless pancakes are moist, absolutely delicious, and loaded with healthy fats and antioxidants. An Organic Beauty weekend favorite!
Flourless Blueberry Coconut Pancakes
Serves 3
3 large ripe bananas
5 eggs, lightly beaten
½ cup shredded dried coconut, plus more for garnish
1 cup fresh blueberries, plus more for garnish
½ teaspoon cinnamon
2 teaspoons coconut oil
Pure maple syrup or agave (optional)
In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until combined. If needed, you can add a little more coconut to achieve desired pancake batter consistency. Stir in the blueberries and cinnamon. Heat coconut oil in a large nonstick pan, over medium heat, until melted. Working in batches, pour ¼ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter. Stack the pancakes and garnish with additional coconut and blueberries. Garnish with maple syrup or agave, if using, and serve immediately.
September 10, 2013
This looks and sounds delicious! I’m always looking for gluten-free breakfast recipes. Thanks for sharing.
September 11, 2013
Thanks, Jeff!
If you make the recipe, let us know what you think!
xoxo
Natasha