10 Minutes Blueberry Pancakes

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10 Minutes Blueberry Pancakes
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Course Breakfast, Snack
Servings
Ingredients
  • 2 medium-large bananas, ripened
  • 1/3 cup shredded coconut
  • 1-3 tbsp coconut flour * see note
  • 1 tsp cinnamon powder
  • 1/4 tsp vanilla extract
  • 1/3 cup frozen blueberries (optional)
  • coconut oil for frying some coconut oil have a stronger coconut taste
Course Breakfast, Snack
Servings
Ingredients
  • 2 medium-large bananas, ripened
  • 1/3 cup shredded coconut
  • 1-3 tbsp coconut flour * see note
  • 1 tsp cinnamon powder
  • 1/4 tsp vanilla extract
  • 1/3 cup frozen blueberries (optional)
  • coconut oil for frying some coconut oil have a stronger coconut taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, mash the bananas with a fork. You can leave a bit chunky.
  2. Add remaining ingredients and mix together well.
  3. Heat a pan on medium-low and add coconut oil (be generous to ensure the entire pan is coated)
  4. Using a tablespoon or a small ice cream scoop, plop down the batter and press down with the back of a spoon. The batter should sizzle a little. If not, heat the plan a little longer.
  5. Allow to cook for 2-3 minutes or until bottom has caramelized slightly and is easily removed with a spatula. Flip and repeat.
Recipe Notes
  • Because the sizes of bananas vary, you may need to stir in a little more coconut flour if there appears to be a lot of moisture remaining.  The trick is to absorb as much of the moisture as possible to allow for easy frying and flipping.
  • You will need to keep the pan well oiled.

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