Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 1 ⁄4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 banana (mashed)
  • 2 tbsp coconut flour
  • 1 1 ⁄2 cups hazelnut or almond meal
  • 1 ⁄2 tsp baking soda
  • Ghee or coconut oil for cooking
  • 2 tbsp ghee or coconut oil
  • 3 blood oranges (2 peeled and sliced, 1 juiced Juice from 1 orange)
  • 1 tbsp lemon juice
  • 2 tsp coconut sugar or raw honey
  • 1 vanilla bean (sliced in half)

Instruction

  • Start by heating a saucepan over medium heat with tablespoons of ghee or coconut oil.
  • Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, and mix well.
  • Bring to a simmer, then reduce the heat to low.
  • Cook for 15 minutes, stirring occasionally.
  • While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
  • Add the mashed banana and gently whisk to mix.
  • Next, add the coconut flour, hazelnut or almond meal, and baking soda, and whisk until well combined.
  • Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once; just remember to leave room to flip them.
  • Cook for 2-3 minutes on one side until bubbles start to appear on the top.
  • Flip the pancakes and cook for another minute.
  • Transfer the finished pancakes to a serving plate and cover them with aluminum foil or a paper towel to keep them warm.
  • Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
  • Once finished, serve the pancakes and drizzle some of the sauce over them.