Banana Pancakes with Maple Whipped "Cream" (grain free, dairy free)
Who doesn’t love pancakes? Around my house, they’re a favorite. Here’s a tried and true alternative pancake recipe, topped with an unforgettable coconut whipped cream.
Did you know you can order online?
Pancake Batter (Yields 10 Pancakes):
- 1 medium ripe banana
- 2 eggs
- ½ cup low fat coconut milk
- 3 Tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp Omega Crunch Sweet Cinnamon Shelled Flax
- ½ tsp baking powder
- ½ tsp baking soda
Combine all ingredients in a food processor or whisk together in a medium bowl. Heat a lightly greased (with coconut oil) skillet or large pan over medium heat. Pour the batter ¼ cup at a time for each pancake. Use a butter knife or spatula to thinly spread out the batter for each pancake. Flip the pancake once it has air bubbles coming through the entire surface.
Pancake Nutritional Info Per Serving (2 pancakes = 1 serving)
85 cals, 10g carbs, 4g fat, 4g protein, 4g sugar, 3g fiber
Maple Coconut Whipped Cream (dairy free) – makes 1 & ¾ cup of topping
- 1 can full fat coconut milk (must be full fat)
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
Refrigerate the coconut milk overnight. Drain the small amount of liquid that didn’t harden in the can. Place all of the hardened (or mostly hardened) coconut milk in a food processor. Add the maple syrup and vanilla and pulse until smooth and well blended. For a firmer whipped cream, place in the freezer for 10 minutes and then pulse again.
Maple Coconut Whipped Cream Nutritional Info Per Serving (1 Tbsp = 1 serving)
33 cals, 1g carb, 3g fat, 0g protein, 1g sugar, 0g fiber