I’ve been working on a fluffy pancake recipe for years now, ever since the thinner, more delicate Pumpkin Pancakes became a reader favorite. While the pumpkin version is lower in carbs and perfect for everyone, this version packs more carbs for those who need them, and it has a fluffier texture that’s much closer to the grain-based pancakes you’ve left behind. These reheat beautifully, so go ahead and make a double batch!
This recipe also features some of our Balanced Bites Spice Blends - CARAMEL Infused Sugar, CINNAMON Infused Sugar, PUMPKIN SPICE Infused Sugar, and VANILLA Infused Sugar - which you can shop here!
- 2 ripe bananas, mashed
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted ghee, butter, or coconut oil, plus extra for the pan
- 3 tablespoons coconut flour
- 2 tablespoons tapioca flour or arrowroot starch
- 1/2 teaspoon baking soda
- Pinch of sea salt
Whisk the bananas, eggs, lemon juice, vanilla, and melted ghee together. Sift the coconut flour, tapioca flour, baking soda, and salt into the wet ingredients. Allow the batter to rest on the countertop for 5 to 10 minutes to thicken slightly.
Heat a large skillet over medium-low heat. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, after about 2 minutes, flip the pancakes once to finish cooking. Repeat until you’ve used up all of the batter.
Serve with butter or ghee, sliced bananas, maple syrup, and fresh berries. Sprinkle any of our Infused Sugars on top.