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Banana Flour Pancakes + Berry Coconut Yogurt
Delicious, fluffy banana flour pancakes topped with coconut yogurt and berries.
Course
Breakfast
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Author
I Sugar Coat It
Ingredients
Pancakes:
80
g
banana flour
½ cup, I use WEDO
3
eggs
free run, organic
6
g
baking powder
1 ½ tsp
20
g
Rodelle organic pure vanilla extract
1 tbsp
30
g
date syrup
1 tbsp
123
g
cashew milk
½ cup
6
g
apple cider vinegar
½ tsp
pinch of salt
Toppings:
coconut yogurt
homemade or store-bought
fresh berries
Instructions
To make pancakes:
Whisk or blend all the ingredients until smooth.
Allow the batter to sit for 3-5 minutes.
Prepare a skillet with coconut oil and heat on medium-high heat.
Cook each side for about a minute, or until golden brown.
To make topping:
Roughly chop some berries and add to a bowl of yogurt.
Fold the berries into the yogurt, or use a hand blender and pulse the mixture a few times to incorporate.
Top pancakes and enjoy!
Notes
Recipe inspired by the recipe on the WEDO flour packaging.