Who DOESN’T love pancakes on a weekend or weekday! These simple pancakes are balanced with protein (eggs), fat (coconut flour), and carbohydrate (banana) to keep blood sugars stable while enjoying a fun breakfast favorite.
All they need is a little extra ghee for topping and they are perfect as is OR jazz them up drizzled almond butter, blueberries, and pumpkin seeds! Enjoy!
PCOS Friendly Pancakes
Who DOESN’T love pancakes on a weekend or weekday! These simple pancakes are balanced with protein (eggs), fat (coconut flour), and carbohydrate (banana) to keep blood sugars stable while enjoying a fun breakfast favorite. All they need is a little extra ghee for topping and they are perfect as is OR jazz them up drizzled almond butter, blueberries, and pumpkin seeds! Enjoy!
- 1 banana, mashed
- 2 tbsp coconut flour
- 2 eggs
- 1 Pinch of sea salt
Mash ripe banana with the back of a fork until smooth.
Add eggs and whisk with a fork until smooth.
Mix in 2 tbsp coconut flour and a pinch of sea salt until your batter has formed.
Let the batter rest for 2 minutes to thicken.
Heat ghee (I like fourth and heart) on a skillet over medium heat.
Divide batter into 2 cakes and cook over medium ~ 2-3 minutes/side until just cooked through.
Serve with extra ghee or almond butter, blueberries, and pumpkin seeds!
