These light, fluffy pancakes are packed with macronutrients (veggies, too!) that are as delicious as they look! Completely vegan and sugar-free, enjoy them as an energizing breakfast, brunch, or even pair with peanut butter for a high protein pre-workout snack.
- 2 cups Trader Joes Organic Coconut Flour
- 2 bananas (mashed)
- 3 cups almond milk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp agave nectar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp pure vanilla extract
- 1/4 cup almond butter
- 1 avocado
- 3 tbsp chia seed
- 1/4 tbsp water
- Coconut oil
- Trader Joes Agave Nectar Maple Syrup
In a small container, mix chia seed and water until a thick gel-like paste forms (use the consistency of an egg yolk as a reference, and add more water as necessary). Allow this egg replacement to sit as you prepare the rest of the batter. If the chia "egg" becomes thicker as it sits out, don't worry, it will mix well with the rest of the wet ingredients once incorporated into the batter.
In a small mixing bowl, combine mashed bananas, coconut flour, almond milk, baking powder, baking soda, cinnamon, nutmeg, lemon juice, salt, pure vanilla extract, and agave nectar until smooth. Add in the chia seed egg substitute and mix thoroughly.
Slice and scoop avocado into a food processor and add almond butter. Mix on high speed until smooth. Add batter into the food processor, mix until the avocado and almond butter are fully incorporated and the batter reaches a whipped, fluffy consistency.
Transfer batter from the food processor back into the mixing bowl and scoop small amounts of batter onto a heated pan or griddle. If you do not have a nonstick surface available, use a small amount of coconut oil to make sure that the batter doesn't make a huge mess.
Before attempting to flip your pancakes, wait until one side is fully browned so that it doesn't completely fall apart. Coconut flour tends to be a bit more delicate than wheat or grain- based flours, so flip carefully!
I love Trader Joe's Agave Maple Syrup (deliciously sweet, vegan, and a low-glycemic index option) on these pancakes and my blueberry buckwheat waffles, but the topping options are endless! Slice on fresh berries, throw in some semisweet chocolate chips (there are lots of vegan chocolate chip options out there), smooth over peanut butter, jams, organic apple butter, or even enjoy as they are! Avocado is packed with potassium, fiber, and heart/healthy monosarurated fats- it's a veggie that stays completely undercover in these pancakes. The banana already mixed in gives a subtle sweetness that deliciously stands on its own.
Pancakes? Always a good idea.
Fruits and veggies in there, too? Yep. Our secret.