We've been eating less bread these days; it's sometimes a struggle to find a good replacement when an old, familiar craving strikes. Even though one of us was skeptical and tried to make the case for French toast, we decided to give something less traditional a shot. These simple little pancakes won us over in a big way because the clean flavors of coconut, banana, and honey really shine through. They're fluffy and light, and they don't taste like a compromise. For brunch this weekend, add a simple mix of berries, vanilla, sea salt, lemon juice, and honey on the side if you like.Power Pancakes
1 large banana
2 large eggs
1/2 cup almond flour or meal
1/4 cup coconut flour
1 tablespoon honey (more for drizzling)
A pinch of Kosher salt
1/2 teaspoon baking powder
1 tablespoon coconut oil (more for the griddle)
1/4 cup unsweetened milk (almond or 2% milk)
Heat a nonstick griddle or large frying pan over medium-low heat. Into the work bowl of your food processor or blender cup, place the banana, eggs, almond flour, coconut flour, honey, salt, baking powder, coconut oil, and milk and blend until smooth. (Unlike traditional flours, you really can't overwork them because there's no gluten to activate.) The mixture should be thick and not quite as pourable as a traditional pancake batter. Add milk if needed.
Place about 1 teaspoon of coconut oil on the griddle and brush to coat. Place a 1/8 cup mound of batter on the griddle and run a rubber spatula over the top to smooth it into a 3-inch circle. Repeat. Allow pancakes to cook for 4 minutes or until bubbles start to form on the surface and the underside is golden. Carefully flip the pancakes and cook for another 3 minutes or until pancake is golden and set all the way through. Repeat until all batter is used. Makes about 1 dozen small pancakes. Serve warm with a drizzle of honey. (Serves 2.)
