Fluffy Banana Coconut Flour Pancakes with Blueberries
These fluffy banana coconut flour pancakes are naturally gluten-free, packed with 23g of protein and 8.5g of fiber per serving, and topped with juicy blueberries for an easy, healthy breakfast.
Ingredients
- 1 ripe banana
- 2 eggs
- 2 tbsp natural peanut butter
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 2 tbsp vanilla protein powder
- 1/2 tsp baking soda
- 1/2 cup blueberries
- coconut oil, for greasing the skillet
Instructions
- In a large mixing bowl, mash the ripe banana until smooth. Add the eggs, peanut butter, almond milk, and vanilla extract, then whisk until combined.
- Stir in the coconut flour, protein powder, and baking soda until a thick batter forms. Let the batter rest for 2-3 minutes so the coconut flour can absorb the liquid.
- Heat a lightly greased nonstick skillet or frying pan over medium-low heat. Scoop about 1/3 cup of batter onto the pan, then immediately sprinkle fresh blueberries over the top.
- Cook until bubbles form and the edges begin to set, about 3 minutes. Flip carefully and cook another 2-3 minutes until golden brown. Repeat with the remaining batter, serve and enjoy!
Video
Nutrition
Calories: 337kcal, Carbohydrates: 22g, Protein: 23g, Fat: 19g, Fiber: 8.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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