Banana and Coconut Pancakes

Two different pancake recipes, too easy to make.

I love making a ton of pancakes on the weekend and freezing them for a quick breakfast. My son is super picky about breakfast food. He won't eat eggs so I need to be creative and keep it fresh for him. He loved both of these pancake recipes and ate without an issue.

The first recipe is only 3 ingredients and is super moist and tasty. My son ate 2 pancakes himself.

The second recipe is just as good, but a few more ingredients. Still gluten free and dairy free.

Give one of them or both of them a try this weekend and double or triple the recipe (they both make about 6-8 pancakes) to freeze and have all week long.


Banana Pancakes:

• 2 large bananas, mashed
• 4 eggs
• 1/4 tsp baking powder

Mix all ingredients into a large bowl until combined.

Heat a large skillet or griddle over medium heat. Add a little butter, coconut oil, or bacon grease to the pan.

Use a 1/4 cup and pout batter into the skillet. Cook until bubbly and then turn over. Cook until browned and cooked through.

Coconut Pancakes:

• 3 Tbs coconut flour
• 3 eggs
• 2 Tbs applesauce
• 1 Tbs coconut oil, melted
• 3-4 Tbs coconut milk
• 1/4 tsp baking soda
• 1/4 tsp apple cider vinegar

Mix all ingredients into a large bowl until combined.

Heat a large skillet or griddle over medium heat. Add a little butter, coconut oil, or bacon grease to the pan.

Use a 1/4 cup and pout batter into the skillet. Cook until bubbly and then turn over. Cook until browned and cooked through.