This week’s post is by Christine Luken.
I’m a sucker for pancakes! There’s nothing better than cutting into a warm stack of hotcakes drizzled in maple syrup – yum! Unfortunately, many pancake recipes are full of white sugar, white flour, and unhealthy fat. That’s why I was delighted when I came across this gluten-free, dairy-free, recipe for Banana Silver Dollar pancakes in a recent issue of First for Women magazine.
Honestly, when I first looked at the ingredient list, I wondered how these pancakes were going to turn out, with only a few tablespoons of coconut flour. Amazingly, they were as light and fluffy as a slice of chocolate cake – and there’s no bowl required to make them!
In fact, you just dump all of the ingredients in the blender! Blend for less than a minute, and then pour the batter into a muffin top pan.
I actually purchased this muffin top pan specifically to make this recipe, so I was invested in its success. And I’m so glad that I did.
The only downside to this recipe is that it only serves two people, and you know I like to freeze my leftovers! Maybe I’ll get a second pan for making double batches…
Banana Silver Dollars
(Modified from Recipe in First for Women Magazine)
- 2 medium ripe bananas
- 3 large eggs
- 3 Tbs. coconut flour
- 1 ½ tsp. cacao powder (or regular cocoa powder)
- ¾ tsp. ground cinnamon
- ¾ tsp. baking soda
- Pinch of sea salt
Preheat oven to 375 degrees. Grease 6-well muffin top pan. Combine all ingredients in blender. Puree 30 seconds or until well blended. Divide batter evenly among wells of the pan. Bake 10 to 12 minutes or until middles are set.
Serves 2. Calories – 318; Protein – 12 grams; Carbs – 34 grams; Fiber – 7 grams; Sugar – 15 grams; Sodium – 672 mg; Total Fat – 10 grams