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Export 10 ingredients for grocery delivery
Step 1
In large bowl whisk together coconut flour, all-purpose flour, desiccated coconut, and baking powder; set aside.
Step 2
In a separate medium bowl, mix together the syrup, vanilla extract, nut butter, mashed banana and milk.
Step 3
Add wet ingredients to the flour mixture and mix together. If you find the batter is way too thick, you can add a couple more tablespoons of milk. Mix until the batter is smooth but still very thick. It should resemble a thick brownie batter.
Step 4
Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat.
Step 5
Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time. Coconut flour is sensitive to burning so make sure you keep an eye on these the whole time. Cook them for about 3 to 4 minutes.
Step 6
Flip the pancakes and cook until golden brown on the other side, for about 2 minutes. If you find that the pancakes are browning too quickly, then you might need to lower your skillet heat a bit. Wipe the skillet clean and repeat with a teaspoon more of coconut oil and remaining batter.
Step 7
The recipe makes 6 pancakes.
Step 8
Serve with fresh berries, maple syrup, powdered sugar or whipped cream.
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