Calories
174kcal
Sugar
9g
Fat
10g
Carbs
20g
Protein
4g
Ingredients
- 4 whole eggs (or 8 egg yolks if you have a Hystamine or egg white intolerance)
- 1/2 cup water
- 1/4 cup liquid coconut oil, butter or ghee (melt solid coconut oil in small sauce pan if needed)
- 1/3 cup sifted coconut flour + 1 tablespoon
- 1 teaspoon baking powder or cream of tartar
- 1/2 teaspoon ground cinnamon
- 4 mashed bananas (or 3 plantains)
- 1 cup frozen organic blueberries
Preparation
- Beat eggs for 1 minute.
- Add water, oil and flour.
- Whisk together until combined. Allow to sit for 5 minutes so coconut flour can absorb and expand.
- Add baking powder, cinnamon and mashed bananas.
- Whisk. Gently fold in blueberries with spatula.
- Heat oil, butter or a combo of both in skillet. Ladle 1/2 cup batter for each pancake, onto skillet. Cook 5 minutes on one side, over medium to low heat. Flip over to cook other side. Repeat steps until 8 pancakes are achieved.
- Drizzle with maple syrup.
