1 1/4 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon celtic sea salt
1 cup full fat coconut milk
1 ripe banana, mashed (about 1/2 cup)
3 large eggs
1 teaspoon vanilla extract
1 tablespoon raw honey (optional)
coconut oil, ghee or butter for frying
maple syrup and fruit for topping (optional)
Sift together the dry ingredients.
In a medium bowl or the bowl of a stand mixer, whisk together the coconut milk, mashed banana, eggs and vanilla.
Add the dry ingredients into the wet ingredients and mix until well-combined.
Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, ghee or butter.
Pour, or spoon out about two tablespoons of batter to make small pancakes. (They are much easier to manage if you keep them small – You can use your spoon to spread them out a bit.)
Cook the pancakes for 2-3 minutes per side. (I usually end up cooking them longer on the first side than the second.)
The blanched almond flour seems to work better than other almond flours or almond meal. Coconut flour can be finicky so you may need to adjust the liquid to get the right consistency in the batter. The mixture will be fairly thick but if you think it is too thick to pour you can add a little more liquid. If the batter is too thin you can add just a touch more coconut flour. But be careful with the coconut flour, a little goes a long way.