GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES

Gluten-Free and Egg-Free Coconut Flour Pancakes image

Coconut and banana pancakes are good for a summer breakfast.

Provided by cjcuppycake

Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

¾ teaspoon coconut flour
⅛ teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ cup coconut milk
½ banana, mashed
¾ teaspoon xanthan gum
2 teaspoons bacon drippings, or to taste

Steps:

Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 11 g, Cholesterol 4.7 mg, Fat 11.2 g, Fiber 4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 309.6 mg, Sugar 3.6 g