Gluten-Free and Egg-Free Coconut Flour Pancakes

Coconut flour, xanthan gum, coconut milk, and banana help deliver gluten-free and egg-free pancakes to your breakfast table.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 143 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.