- 2 very ripe bananas, mashed
- 4 large egg whites, room temperature
- 2 tbsp coconut oil, melted and cool
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 1/3 cup coconut or almond flour
- pinch of salt
- Using a spice grinder, ground chia and flax seeds. Set aside.
- In a huge bowl, mash 2 very ripe bananas with a back of a fork or a masher. Whisk in egg whites, melted coconut oil, vanilla extract, grounded chia and flax seeds. Stir everything until combined.
- Whisk in coconut flour. Stir until well mixed in.
- Set “batter” aside to bloom and rest for at least 20 minutes. It will be a very thick batter, so be prepared for a little elbow grease.
- Heat griddle or a large non-stick skillet on low.
- Once griddle is heated, swirl in very little coconut oil or butter. Do not go overboard here.
- Spoon 2 heaping tablespoons of thick batter (per pancake) onto hot griddle. Using the back of the spoon, spread batter evenly to the shape of pancakes, with the desired thickness in mind.
- Increase heat to medium-low and cook pancakes until lightly browned before flipping. This should take about 2 minutes.
- Once flipped, cook for 2 more minutes.
- Remove pancakes onto a parchment lined baking sheet.
- Reduce heat on the griddle back to low, and repeat the process of making pancakes from the rest of batter.
- Serve immediately with a nice dollop of thick yogurt, fresh berries, coconut chips and a healthy drizzle of maple syrup.
I’m super excited to be back. How frequent? Hopefully as much as I used too!