Banana Pancakes

Kristi’s notes: I made these without the berry compote.  They are DELICIOUS! I don’t want a regular white flour pancake ever again.  I needed to use more almond flour than they call for in the recipe.  I used 5 TBSP of almond flour instead of 3 TBSP of coconut flour.  I also used 1 tsp of vanilla and no vanilla pod (too much work and where do you buy one?  I’m not  a chef.)
Banana Vanilla Bean Pancakes with Mixed Berry Compote
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins

Serves: 4-5

 Ingredients
  • 2 bananas, peeled
  • 3 eggs
  • 3 tablespoons coconut flour
  • 1 vanilla bean pod
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • sprinkle of cinnamon
  • pinch of salt
  • 1 cup frozen mixed berries
  • 1-2 tablespoons honey

 

Instructions
  1. Place banana in a food processor and puree until smooth.
  2. Then crack eggs into food processor and mix together.
  3. Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
  4. Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
  5. Puree until smooth.
  6. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
  7. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
  8. While the pancakes are cooking, let’s make the compote.
  9. Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
  10. Make all your pancakes and top with berry compote.
Notes
Makes 16-18, 3 inch pancakes

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