A gluten-free coconut pancakes recipe to help you enjoy your dream breakfast without getting bloated or loosing energy.
Beat the eggs into a large bowl.
Add the banana, coconut oil and almond milk into the blender and process to obtain a smooth liquid. Pour over the beaten eggs
Add the rest of the ingredients and mix to obtain a creamy batter.
Grease a skillet with coconut oil, and scoop the batter to form 4 inch diameter pancakes.
Cook over medium heat for two minutes, until small bubbles appear on top, then flip over and cook two more minutes.
Continue the same with the rest of the batter.
Serve warm, drizzled with honey, sprinkled coconut flakes, next to fresh fruits.