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
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.