EASY GRAIN-FREE BANANA FLAX PANCAKES

These grain-free pancakes are so delicious and easy to make. The addition of coconut flour which has a lower glycemic index than wheat flour, gives them a great fluffy yet cakey crumb texture. You can find coconut flour in most grocery stores in the natural food aisle (I use Bob’s Red Mill brand). Adding a little ground flaxseed (flax meal) adds a nutty taste and some omega-3 nutrition.

INGREDIENTS

• 1 ripe banana, peeled
• 2 eggs
• 2 tbsp coconut flour
• 1 tbsp ground flaxseed (flax meal)
• 1 tsp baking powder
• ¼ tsp cinnamon
• Pinch of salt
• ½ tsp vanilla extract
• 2 tbsp milk or milk alternative, more to thin the batter if necessary
• 1 tbsp canola oil

DIRECTIONS

1. In a medium-sized bowl, mash the banana with a fork until it is completely mashed and no large lumps remain.
2. Add the eggs, mash and blend with the fork until uniform.
3. Add the coconut flour, ground flaxseed, baking powder, cinnamon, salt and vanilla. Mix well.
4. Add the milk to thin the batter. It will still be quite thick; it will be scoopable, not pourable.
5. Heat a large nonstick or cast-iron fry pan over medium-low heat. When the pan is hot, add half the oil and turn the heat to low.
6. Drop 2 tbsp of the batter into the pan and gently coax it into a circular shape, making about 3 pancakes at a time. Let it cook on low for about 4 minutes per side.  Using a thin spatula, carefully flip the pancake and repeat on the second side. Add the remaining oil and batter and make another 3.
7. Serve with berries or banana slices.

Makes six 3-inch pancakes; serves 2.

To keep warm: Heat the oven to 350˚F and line a baking sheet with parchment paper.  As the pancakes come out of the fry pan, place them on the baking sheet and into the oven to keep warm.

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