Ingredients

  • 150g coconut flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tbsp caster sugar
  • 6 large eggs
  • 300ml buttermilk
  • 2 tbsp rapeseed oil, plus extra for frying
  • 2 small bananas, peeled and sliced
  • 2 tbsp agave syrup
  • 20g coconut flakes, lightly toasted

Method

  1. 1

    Whisk together the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt in a medium bowl. Add the eggs, buttermilk and rapeseed oil, and whisk to combine. The mixture will be quite thick, similar to mashed potato.

  2. 2

    Heat a large, non-stick frying pan over a medium-low heat and add a little bit of rapeseed oil. Shape the mixture into 12 rounds (each one around 8cm in diameter) and add to the pan, flattening them out slightly with a spatula. You may need to do this in a couple of batches. Cook for 2-3 mins per side, until golden and cooked through.

  3. 3

    Serve the pancakes topped with the sliced banana, a drizzle of agave syrup and some coconut flakes.

Nutritional Details

Each serving provides
  • Energy 1930kj 461kcal 23%
  • Fat 23.5g 34%
  • Saturates 9.7g 49%
  • Sugars 27.4g 30%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

29.7g carbohydrate 19.9g fibre 22.7g protein

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