If you're looking for a decadent breakfast, you have to try these Bananas Foster Pancakes! This recipe is lower in sugar, paleo friendly, and nut-free!
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Why I love this recipe
While these pancakes might look super fancy, they're actually really easy to make! (And they taste amazing!) Plus, they're a great way to use up ripe bananas if you're not in the mood for Banana Bread.
🍴Ingredient Notes
- Ripe Bananas - Ripe bananas work best for this recipe! (You'll need 3-4 bananas.)
- Eggs - I would not recommend using an egg alternative for this recipe. The egg keeps the pancakes light and fluffy!
- Coconut Flour - Coconut flour is very absorbent, which is why I don't use a lot for this recipe. It's important to measure correctly or the texture can easily become too thick.
- Cinnamon - This adds a little flavor to the caramelized bananas!
🍴Step by Step Instructions
Step 1: Preparing the batter
- Start by mashing the ripe banana in a medium sized mixing bowl. Then add in the egg and whip with a fork until fully combined.
- In a separate bowl, whisk together the coconut flour, baking soda, and salt.
- Pour the flour mixture into the egg mixture and whisk until fully combined. Let the batter sit for a few minutes.
Step 2: Pre-heating the pan
- While it's sitting, pre-heat the frying pan. Turn the burner to medium heat and add a little coconut oil or non-stick spray.
- Once the pan is ready, scoop out ¼ cup of batter and pour into the pan one pancake at a time. (Move the pan around while holding the handle to spread pancakes out.)
Step 3: Cooking the Pancakes
When you see small bubbles forming on the top of the pancakes, it's time to flip! If they seem too wet and unstable, let them cook a little longer. It takes about 2-3 minutes on each side.
Step 4: Caramelized Bananas
- Cut bananas into thick discs and cook in a heated skillet with coconut oil and cinnamon. After a couple minutes, flip the bananas. Stir around as needed so they don't burn.
- Once the bananas are caramelized, pour them over top of the pancakes. Enjoy hot!
Expert Tips
- Coconut flour is a great gluten-free flour alternative, but it's very absorbent! Make sure you scoop the tablespoon and use a knife to scrape off any excess. It's important to measure it correctly.
- These pancakes are very fluffy, but also very delicate! When you flip them, they should feel firm on the bottom. If it seems like they will break in half, let them cook longer on that side. Scoop the entire pancake in the spatula and quickly flip.
- Keep the stovetop on medium heat - if it's too hot the bottom of the pancakes will burn!
- Don't overcook them! Once the bottom of the second side is golden brown, remove them from the heat. The longer you cook them, the less fluffy they will be.
- Make sure you fully mash the banana. If you leave the banana super chunky it will not blend into the batter. You need the banana to add moisture to the pancakes!
- After you scoop the pancake batter into the heated pan, use the back of your scoop or a spoon to gently spread them out. If they're too thick in the center, it will take longer to cook.
- Let the batter sit for a few minutes before cooking! The coconut flour will slowly thicken up the batter as it absorbs moisture.
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer!
You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid.
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Recipe
Bananas Foster Pancakes
If you're looking for a decadent breakfast, you have to try these Bananas Foster Pancakes! This recipe is lower in sugar, paleo friendly, and nut-free!
Equipment
- Non-Stick Frying Pan
- Spatula
Ingredients
Pancakes
- 1 Medium Sized Ripe Banana About ⅓ cup mashed banana.
- 3 Eggs
- 3 Tablespoons Coconut Flour
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
Caramelized Bananas
- 2 Ripe Bananas Cut into thick discs.
- 1 Teaspoon Cinnamon
- 1 Tablespoon Coconut Oil
Instructions
Preparing the batter
- Start by mashing the ripe banana in a medium sized mixing bowl. Then add in the egg and whip with a fork until fully combined.
- In a separate bowl, whisk together the coconut flour, baking soda, and salt.
- Pour the flour mixture into the egg mixture and whisk until fully combined. Let the batter sit for a few minutes.
Pre-heating the pan
- While it's sitting, pre-heat the frying pan. Turn the burner to medium heat and add a little coconut oil or non-stick spray.
- Once the pan is ready, scoop out ¼ cup of batter and pour into the pan one pancake at a time. (Move the pan around while holding the handle to spread pancakes out.)
Cooking the Pancakes
- When you see small bubbles forming on the top of the pancakes, it's time to flip! If they seem too wet and unstable, let them cook a little longer. It takes about 2-3 minutes on each side.
Caramelized Bananas
- Cut bananas into thick discs and cook in a heated skillet with coconut oil and cinnamon. After a couple minutes, flip the bananas. Stir around as needed so they don't burn.
- Once the bananas are caramelized, pour them over top of the pancakes. Enjoy hot!
Notes
Helpful Tips
- Coconut flour is a great gluten-free flour alternative, but it's very absorbent! Make sure you scoop the tablespoon and use a knife to scrape off any excess. It's important to measure it correctly.
- These pancakes are very fluffy, but also very delicate! When you flip them, they should feel firm on the bottom. If it seems like they will break in half, let them cook longer on that side. Scoop the entire pancake in the spatula and quickly flip.
- Keep the stovetop on medium heat - if it's too hot the bottom of the pancakes will burn!
- Don't over cook them! Once the bottom of the second side is golden brown, remove them from the heat. The longer you cook them, the less fluffy they will be.
- Make sure you fully mash the banana. If you leave the banana super chunky it will not blend into the batter. You need the banana to add moisture to the pancakes!
- After you scoop the pancake batter into the heated pan, use the back of your scoop or a spoon to gently spread them out. If they're too thick in the center it will take longer to cook.
- Let the batter sit for a few minutes before cooking! The coconut flour will slowly thicken up the batter as it absorbs moisture.
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid.Nutrition
Serving: 1gCalories: 358kcalCarbohydrates: 48gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 246mgSodium: 514mgPotassium: 729mgFiber: 9gSugar: 23gVitamin A: 473IUVitamin C: 15mgCalcium: 115mgIron: 2mg
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