Protein packed, sugar-free pancakes that actually fill you up for longer than 30minutes. I am currently trying to avoid sugar, and these pancakes were so dreamy. Simply top with some nut butter and coconut cream and you've got yourself sugar-free pancakes that are to die for!
Coconut flour makes the pancakes so filling! Lots of fiber to help stabilize your blood sugars and keep you fuller longer. I even added protein nut butter so that there was an extra boost of protein too.
Maple syrup lovers, you can still drizzle your pancakes with some!! There are no rules!
Paleo, Sugar & Gluten-Free Pancakes
Serves 2-4 (makes 8 pancakes) // Paleo, Whole30 ingredients, Vegetarian, Gluten Free, Dairy Free, No Sugar Added
1/2 cup coconut flour
1/2 tsp baking soda
4 tablespoons of your favourite nut butter
1 very ripe banana, mashed
1/2 cup almond milk
Toppings: maple syrup (if you are eating sugar), berries, nut butter (I used Big Spoon Roasters Mission Almond butter - all the texture & so so good!), coconut cream
In large bowl whisk together coconut flour and baking soda; set aside.
In a separate medium bowl, whisk together nut butter, eggs, mashed banana, and almond milk together until smooth and well combined.
Add wet ingredients to flour mixture and mix together. If the batter is way too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but you still want it fairly thick.
Lightly coat a large nonstick skillet with ghee or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Using a 1/4 measuring cup cup drop the batter onto the skillet. Using a spoon, spread out the batter just a tiny bit. Cook until bubbles appear on top and the edges are well cooked. Carefully flip pancakes and cook until golden brown on underside, 2-3 minutes.
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* Adapted from Ambitious Kitchen pancakes