These pancakes are fluffy and gluten-free. They are quick and easy to prepare, and since we use coconut flour, they contain more fiber and protein than traditional pancake recipes.
1 tbsp brown sugar
3/4 cup soy milk
2 tbsps peanut butter
1/2 tsp soda
1/2 cup coconut flour
1 pinch salt
1.Peel banana and place in a bowl. Mash with a fork.
2.Add brown sugar, peanut butter and eggs. Add salt. Stir thoroughly.
3.Pour in soy milk.
4.Sift coconut flour. Add soda. Stir well.
5.Heat a frying pan and brush with oil. Bake pancakes over for 1 minute on each side.
6.Serve pancakes with raspberries, blueberries and other sweet berries.