Thursday, August 21, 2014

Coconut Flour Banana Buddies Pancakes Recipe


 Coconut Flour Pancakes

Whether it’s puppy ears, bunny ears or those famous mouse ears, there’s something magical about pancakes that look like favorite little friends. As a kid, my mom would make pancake buddies for my brother and I, complete with chocolate chip eyes.

This delicious gluten-free, grain-free version allows you to make pancakes in any shape you’d like, and allow your family members to create funny faces for some extra special breakfast time fun. It’s wonderful how something as simple as Saturday morning pancakes can build fond memories that last a lifetime!

Decorating Tips: To create cute faces, provide sliced bananas and chocolate chips for the eyes. Raspberries or blueberries make a great nose, and strawberries make the perfect mouth. Set out all of the toppings and have fun making silly faces. In this case, it’s okay to play with your food!

Coconut Flour Banana Buddies Pancakes (GF)
Yield: 12 Pancakes

Banana Pancakes















Ingredients:
1 Tbsp Butter (or Coconut Oil), melted (plus additional for greasing the griddle)
1/2 cup mashed ripe Banana (about 1 large ripe banana)
1 1/2 tsp Vanilla extract
1/2 cup whole Milk (or Coconut Milk)
1/4 tsp Apple Cider Vinegar
1/3 cup, plus 1 Tbsp Honeyville Organic Coconut Flourhttp://ir-na.amazon-adsystem.com/e/ir?t=thenouhom-20&l=as2&o=1&a=B0019GZ7Z2
1/2 tsp Baking Soda
1/4 tsp Sea Salt
Pinch of ground Cinnamon
4 large eggs

Directions:
1. Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds, just until well combined. (Batter will be thick.)

2. Add the eggs and blend on low about 15-20 seconds, then increase to high and blend 20-30 seconds, just until eggs are well incorporated into the batter. (Do not overmix or pancakes will not be tender.)

3. Transfer the pancake batter to a bowl to make it easier to spoon out the batter. Allow the batter to sit 5-10 minutes, while you preheat a skillet or griddle over medium heat. (This will allow the coconut flour to absorb more liquids.)

4. When ready to cook, grease preheated skillet or griddle with butter (or coconut oil).  To make pancake buddies, ladle 2-3 spoonfuls of batter onto the griddle to form a round head (about 3” in diameter). Then use 1-2 spoonfuls of batter for each ear, depending on the size and shape of the ears. (For regular pancakes, simply ladle 2-3 spoonfuls of batter onto the griddle to form a silver-dollar size pancake.)

5. Cook for about 1-2 minutes, until pancakes begin to dry out at edges and the bottoms are golden brown. Then use a large spatula to carefully lift and flip the pancakes, and cook another minute until done, but not over-browned.

6. Have fun decorating your pancake buddies using the tips above. Then, top with a drizzle of pure maple syrup and enjoy!

Wishing you a happy and fun summer,

11 comments:

Trisha said...

So cute! I'll definitely be making these for my boys :)

Aishah said...

I think my husband would laugh if I served him these for breakfast, but I know the grandkids would absolutely love them.

Anonymous said...

Do you think these would work as waffles?

Kelly Smith said...

That's a great question. My first thought is yes, but they may need a bit more coconut oil (or butter). I'll have to give it a try. If you do first, please leave a note and let us know how they worked out for you in the waffle maker. Thank you! :)

Carol said...

Would this recipe work with all purpose flour instead of coconut flour if our family is not gluten free?

Kelly Smith said...

Hi, Carol. Since coconut flour is a highly absorbent flour, it requires far more liquids and eggs than other types of flours, particularly gluten based flours. So unfortunately I cannot provide a substitution solution. Instead, I'd recommend doing a search for a banana pancake using your choice of flour. Then you can still use the ideas here for decorating.

Of course, if you're up for a new taste experience, you could give coconut flour pancakes a try. Coconut flour is very low carb, high in fiber and a good source of protein, and of course delicious!

So I invite you to give it a try sometime since you don't have to be gluten-free or grain-free to enjoy coconut flour's nutritious and delicious flavor. :)

Anonymous said...

Do you think this would work with almond flour? Sadly not a fan of coconut flavor at all.

Kelly Smith said...

I haven't created a recipe using mashed banana to make "banana almond flour pancakes". However I do have an excellent "plain" almond flour pancake (it doesn't taste plain, it's delicious) that would work perfectly for making funny face pancakes. You can find my almond flour pancake recipe here:
http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/
Enjoy!

Alexandra said...

We tried it with almond flour. They were very flat, but still tasty.

Leanne said...

This recipe is a keeper! It has great texture! Thanks so much for sharing!

Raw Goddess said...

My son can't do eggs. Could you recommend a good substitute? Preferably one that doesn't make the pancakes cement themselves to the pan?