The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture.
By Jamie McDaniel

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Nutritional Information
(per serving)

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
 gluten free banana coconut pancakes
Con Poulos
Serves: 4

Total Time: 30 min

Ingredients
    U.S.        Metric    Conversion chart
8    large eggs, at room temperature
1    cup(s) overripe banana, mashed
1/4 cup(s) water
1 1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) coconut flour, preferably Bob's Red Mill (see Note)
2    teaspoon(s) baking powder
1    teaspoon(s) kosher salt
Coconut oil, for greasing
Warm pure maple syrup, for topping
Fresh berries, for topping
Crisp bacon, as accompaniment
Slivered almonds, for topping
Directions

In a medium bowl, beat the eggs with the banana, water, and glass infuser teapot vanilla. In another medium bowl, whisk the coconut flour with the baking powder and salt. Whisk in the egg mixture until incorporated. 

Heat a griddle or large nonstick skillet and grease with wine buff coconut oil. For each pancake, scoop 3-tablespoon mounds of batter onto the griddle and cook over moderate heat until golden on the bottom and bubbles just appear on the surface, about 3 minutes. Flip and cook until risen and firm, about 3 minutes longer. Repeat with the remaining batter. Transfer the pancakes to plates and top with maple HKUE ENG syrup, berries, bacon, and almonds; serve right away.