Going Loco with Coco(nut)

So…..  going grain free probably isn’t that big  a deal for some, since there are other alternatives.  But when you don’t have those alternative options – nuts, legumes, seeds, beans – you really need to get those creative juices flowing.  My dear daughter (DD) is probably one of the most creative people I know.  (No, she didn’t get it from me, alas!)  Having to feed two growing almost-teens requires lots of digging into the imagination.   What I’m sharing with you today is one version of her very yummy and popular (with the boys) coconut banana pancakes.  She has several variations, but this is the basic.  My DD will post some more recent ones when she gets a chance to get away from the stove.  Feel free to tweak to your heart’s content.

Coconut Banana Pancakes

  • 1 mashed unripe (yellow/green) banana (they cannot have the sugar content of a ripe one)
  • 1/4 C coconut flour
  • 3/4 tsp baking soda
  • 3 jumbo eggs
  • 3/8 C unsweetened coconut milk (we use SO brand) (revised)
  • 1/2 tsp vanilla (optional)
  • 20 drops liquid stevia (or sweetener of your choice to taste)

Using a stick mixer (or other mixer on high speed) whip together the wet ingredients until light and frothy.  Whip in the banana, then add the dry ingredients.  Continue to mix until well blended.  Let set for about 5 minutes.  Batter will be thick.  Add more liquid if you prefer a thinner pancake.  (These will fluff up beautifully when cooked.)

Grease pan with butter or coconut oil (we use a large enamel fry pan and a bit of coconut oil).

Silver-dollar sized cinnamon coconut pancakes in enamel frypan

This photo shows 3 silver-dollar sized pancakes – tweaked with some cinnamon

 

 

 

 

On medium or low heat, drop in one heaping tablespoon of batter for silver-dollar sized pancakes.  Makes about 18 pancakes.  These are often eaten straight from the pan, but the other day we chopped up some fresh strawberries for a fruit topping.  Feel free to use the topping of your choice.  Being dairy and sugar free, they’re used to not using butter, honey or syrups.

***We are at high altitude, almost 5000 ft., so you will have to tweak accordingly.  I’ve revised the amount of liquid, for us, from 1/4C to 3/8C.

Chocolate Coconut silver-dollar sized pancakes

Chocolate Coconut Pancakes

 

These photos are the latest variation – Chocolate Coconut Pancakes.  Just add 2tsp unsweetened cocoa powder to the batter for an extra treat.

Thick, fluffly silver-dollar sized pancake

Chocolate Coconut Pancake

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