This isn’t just a gluten free pancakes recipe… it’s a banana and coconut gluten free pancakes recipe. MMMM!

I think pancakes are the ultimate breakfast treat; but, the obscene amount of sugar in most pancakes is often accompanied by a lovely sugar crash. Now, if I have the entire day to go back to bed, then that’s fine…but I don’t! I feel good about this gluten-free pancakes recipe as I had it for breakfast two mornings in a row (lots of recipe testing, people) and had NO sugar crash and actually felt energized for the day.

I tried the recipe two ways: one being basically Paleo, using almond flour, and the other using brown rice flour. Taste-wise, they were almost identical. Aesthetics-wise, I would say the brown rice flour pancakes turned out slightly better.

1 cup brown rice flour (or almond flour)
¼ cup coconut flour
¼ cup unsweetened coconut flakes
½ cup mashed banana (about 1 banana)
½ cup full fat coconut milk (you could probably try almond milk, but I didn’t)
4 eggs
drop of coconut oil for frying
Place frying pan on medium heat and melt the coconut oil
Mix all the wet ingredients well (for simplicity, I threw all the wet batter ingredients in the blender on a low setting to mix)
Mix the dry ingredients together (I added them to the blender)
Cook in frying pan, 3 to 4 pancakes at a time
Top with chopped banana or a drizzle of maple syrup
Recipe makes 10 medium sized pancakes

Mandy King is a Holistic Nutritionist and Gluten Free Guru who shares her expertise with She Does The City. For recipes and nutrition tips, visit her website, HEAL.