Recipe: Gluten-Free SCD/GAPS Coconut Banana Pancakes

February 27, 2011 · 27 comments

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How many meals or snacks can you create with bananas? In my house, we always have quite an array of bananas, in various stages of readiness. We like our bananas quite ripe, rippled with brown spots; so delightful. When the bananas are at this peak of maturity, you do not need any sweetener at all. They are perfect for SCD/GAPS, as the chemical composition is that of a simple sugar or mono-saccharide  which makes them very easy to digest. Added to any shake or baked item, pureed banana offers consistency, body and flavor to the batter. 

Here is the recipe for Coconut Banana Pancakes. These pancakes are simple to make, nutritious, and perfect for kids as well as adults. They can be made in quantity, wrapped in wax paper as individual snacks and frozen indefinitely. They keep well in the refrigerator for one to two weeks. However, they usually disappear rapidly when they are freshly made!

Coconut Banana Pancakes

Ingredients

Equipment

 Instructions

  1. When you start to make the batter, heat the pan or pans you will use. I use an enamel coated cast iron pan — actually two of them so the cooking goes faster. I have a 12″ and a 10″ pan. Heat should be medium low.
  2. In a food processor puree the bananas first
  3. In a separate bowl crack the eggs – I do this separately just to make sure no eggshells get into the bowl of the food processor as it is harder to fish them out from there
  4. Pour the eggs into the bowl of the processor and process
  5. When the bananas and the eggs are mixed, add the one cup of coconut flour to the processor and mix (start with a little less to make sure you do not add too much flour – coconut flour absorbs a lot of lizuid
  6. The batter should not be too loose. Dip a spoon in there and make sure the batter has some body to it. If you wait 3 -4  minutes the batter will thicken up as the coconut flour absorbs the water in it. It can vary slightly, depending upon the size of the eggs and banana.
  7. Put about 2 – 3 tablespoons of coconut oil in each pan – These pancakes require a lot of oil to prevent them from sticking
  8. When the oil is melted, spoon a heaping tablespoon of the batter into the large pan and repeat this 6 more times
  9.  In the 12″ pan you should get 7 pancakes (6 around the perimeter and one in the middle, each about 2.5″ x 3″)
  10. In the 10″ pan you can get 4 pancakes
  11. Similar to, but not quite as pronounced as wheat pancakes, when you see the little bubbles form and the edges brown, you know it is time to flip them – The second side takes less time to cook
  12. When nicely browned, remove to a paper towel-lined plate and spoon out more batter. Be sure to add coconut oil to the fry pan each time

Variations

  • add cinnamon to the batter
  • add shredded coconut to the top of each pancake when you spoon out the batter into the pan
  • use butter or ghee and the flavor will change
  • add honey, but these really are sweet enough without it

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: approximately 45 pancakes

This post is linked to: Monday Mania & Grain-Free Tuesdays & Hearth and Soul Hop & Real Food Wednesday & Gluten-free Wednesdays & The Whole Gang & Simple Lives Thursday & Real Food Whole Health & Fight Back Fridays & Pennywise Platter

 

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1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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