Coco’nana Pancakes (AIP, Vegan, Dairy & Gluten-Free

• Vegan

• Produce

  • 1 Banana, Medium sized very ripe

• Baking & Spices

  • 1 Cassava flour

• Oils & Vinegars

  • 1 Coconut oil

• Nuts & Seeds

  • 1 Coconut, unsweetened

Found on justpaleofood.com

Ingredients

• Medium sized, very ripe banana
• Unsweetened shredded coconut
• Cassava flour
• Coconut oil for the pan, about 2 tablespoons

Directions

• In a small bowl, mash the banana with a fork for a few minutes, until it turns very soft and gooey.Mix in the coconut and the cassava flour, slowly. You may need to add a little more or less of the coconut & cassava, depending on the size of the banana. You want the dough to start to form, and stick together, without becoming dry or crumbly. You should be able to pick up half the batter in one scoop with a large spoon.Heat the coconut oil in a skillet over medium-high. Drop half the batter into the pan once hot, and spread out with the spoon to about 1/3 inch thick. If you have room in the skillet make the other cake now too!Cook for 2-4 minutes, until it starts to form enough for you to flip it over - it should be lightly golden brown. (The flip isnt super easy - use a nice wide spatula to get under the whole thing and work fast!) Cook another 2-4 minutes on the second side.Serve simple - with a few fresh berries as a topping!Recipe posted with permission from the author Recipe author: January Newland Originally posted on: januarywellness.com