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.