Gluten-free banana-egg coconut pancakes

Welcome to a simple yet delicious recipe for Gluten-Free Banana-Egg Coconut Pancakes! With just three ingredients—banana, egg, and coconut oil—these nutritious pancakes are perfect for a quick breakfast or a light snack. They are not only easy to make but also gluten-free, making them suitable for those with dietary restrictions.

Ingredients:

Instructions:

Tips:

- Use a ripe banana: A ripe banana yields a sweeter pancake and is easier to mash, ensuring a smooth batter.

- Preheat the pan: To ensure even cooking, make sure your pan is preheated and the coconut oil is fully melted and spread out before adding the batter.

- Keep pancakes small: These pancakes can be delicate, so make them small (around 4 inches in diameter) to make flipping easier.

- Cook on medium-low heat: Cooking on medium-low heat prevents the pancakes from burning and ensures they cook through evenly.

- Customize with toppings: Add your favorite toppings such as fresh fruits, nuts, or a drizzle of honey or maple syrup for added flavor and texture.

There you have it—fluffy and flavorful Gluten-Free Banana-Egg Coconut Pancakes that are quick to prepare and delightful to eat. Perfect for a nourishing start to your day or a healthy snack option, these pancakes are sure to become a favorite in your kitchen. Happy cooking!