Coconut flour banana pancakes with egg whites and vanilla
These coconut flour banana pancakes combine ripe bananas and egg whites for a light, fluffy breakfast. Enhanced with vanilla and a tropical note from coconut flour, they offer a deliciously nutritious start to your day.
Cook time 10 min
Prep time 10 min
Ingredients:
1 banana1 egg
2 tbsp egg whites
1/2 tsp baking soda
3/4 tsp vinegar
1/2 tsp vanilla extract
1/3 oz coconut flour
1 short spray cooking spray oil
Coconut flour banana pancakes are a delicious and nutritious breakfast option, perfect for those looking for a gluten-free and high-protein meal. Using ripe bananas for natural sweetness and egg whites for a light and fluffy texture, these pancakes are a great way to start your day. With the subtle hint of vanilla and the tropical taste of coconut flour, you'll love every bite!
Instructions:
- In a mixing bowl, peel the banana and mash it thoroughly with a fork until smooth.
- Add the egg and egg whites to the mashed banana. Whisk together until well combined.
- Sprinkle the baking soda evenly over the banana-egg mixture.
- Add the vinegar and vanilla extract, and stir until incorporated.
- Slowly add the coconut flour into the mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly thick.
- Place a non-stick skillet or griddle over medium heat.
- Once hot, lightly coat the pan with a short spray of cooking spray oil.
- Use a ladle or a 1/4 cup measuring cup to pour the batter onto the skillet, forming small pancakes (about 3-4 inches in diameter).
- Cook for about 2-3 minutes on each side, or until bubbles form on the surface and the edges appear set. Flip and cook the other side until golden brown.
- Remove the pancakes from the skillet and transfer them to a plate.
- Continue cooking the remaining batter, reapplying a short spray of cooking spray oil between batches if needed.
- Serve warm with your favorite toppings such as fresh fruits, a drizzle of maple syrup, honey, or a sprinkle of shredded coconut.
These coconut flour banana pancakes are not only easy to make but also incredibly satisfying. Perfect for a weekend brunch or a quick weekday breakfast, they are a healthy alternative to traditional pancakes. Enjoy these fluffy and flavorful pancakes with your favorite toppings and start your day off right!
Coconut flour banana pancakes with egg whites and vanilla FAQ:
Cook the pancakes for about 2-3 minutes on each side. You'll know they're ready to flip when bubbles form on the surface and the edges appear set.
While coconut flour is recommended for this recipe, you could experiment with almond flour or oat flour. However, adjustments to the liquid content may be necessary since different flours absorb moisture differently.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag for up to 2 months.
The pancakes are done when they are golden brown on both sides and the edges look set. You can also insert a toothpick in the center; it should come out clean if cooked through.
For a vegan substitution, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). However, this may change the texture of the pancakes.
Tips:
- Make sure the banana is ripe for maximum sweetness and easy mashing.
- Whisk the egg and egg whites thoroughly to incorporate air, which will result in fluffier pancakes.
- Sift the coconut flour to avoid any lumps and ensure even mixing.
- Allow the batter to rest for a few minutes before cooking. Coconut flour absorbs moisture and the batter will thicken.
- Use medium heat to cook the pancakes. Coconut flour tends to brown quickly, so keep an eye on them.
- Flip the pancakes gently to avoid breaking them as they can be more delicate compared to traditional pancakes.
- Serve immediately with your favorite toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.
Nutrition per serving
1 ServingsCalories 220kcal
Protein 11g
Carbohydrates 30g
Fiber 2.94g
Sugar 20g
Fat 6g
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