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Strawberry Banana Fluffy Grain-Free Pancakes Recipe

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4 from 5 reviews

These Strawberry Pancakes are a grain-free, fluffy, and nutrient-dense breakfast treat featuring almond and coconut flours, fresh strawberries, and a blend of wholesome ingredients. Perfect for a sweet morning meal, they’re naturally sweetened with banana and coconut sugar, providing a delicious balance of flavors and a tender texture that’s light and satisfying.

Ingredients

Pancake Batter

  • 2 large eggs
  • 1 egg white (whipped to stiff peaks, optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons mashed ripened banana (can substitute with unsweetened applesauce or pumpkin puree for lower sugar/carb)
  • 2 tablespoons unsalted and creamy cashew butter
  • 2 tablespoons coconut sugar (can substitute with Lakanto golden monkfruit sweetener or preferred granulated sweetener)
  • 2 tablespoons unsweetened almond milk or preferred milk
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine blanched almond flour (sifted or fluffed with a fork)
  • 2 tablespoons plant-based protein powder
  • 1 1/2 tablespoons coconut flour (sifted or fluffed with a fork)
  • 1 teaspoon baking powder
  • 2/3 teaspoons ground cinnamon
  • Pinch of salt
  • 1/4 cup diced fresh strawberries

Toppings

  • 1/4 cup sliced fresh strawberries
  • Maple syrup (optional)
  • Melted ghee or vegan butter (optional)
  • Whipped coconut cream (optional)

For Cooking

  • Avocado oil spray or ghee (for griddle)

Instructions

  1. Prepare the Batter: In a large bowl, beat the eggs thoroughly. Whisk in mashed banana, cashew butter, and coconut sugar until smooth. Add almond milk, apple cider vinegar, and vanilla extract, mixing well to combine. For extra fluffy pancakes, separate the egg white and whip it to stiff peaks; fold gently into the batter after adding dry ingredients.
  2. Add Dry Ingredients and Strawberries: Gradually add almond flour, plant-based protein powder, coconut flour, baking powder, cinnamon, and a pinch of salt to the wet mixture. Stir until the batter is well combined and thick. Gently fold in the diced fresh strawberries. Allow the batter to rest for 3-5 minutes to thicken.
  3. Cook the Pancakes: Preheat a griddle or large skillet over medium-low to medium heat. Lightly coat with avocado oil spray, coconut oil spray, or ghee. Using a 1/4 cup measuring cup, drop batter rounds onto the griddle. Press a few sliced strawberries evenly on top of each pancake. Cook until edges turn golden and bubbles form on top, about 3-5 minutes. Carefully flip and cook another 2-4 minutes or until the center is cooked through and golden brown.
  4. Serve: Serve warm topped with maple syrup, additional fresh sliced strawberries, melted ghee or vegan butter, or whipped coconut cream as desired.

Notes

  • Whipping egg whites before folding into batter yields thicker, fluffier pancakes.
  • Resting batter allows flours to absorb moisture, thickening and enhancing texture.
  • Cook pancakes over medium-low heat to prevent burning and ensure even cooking due to grain-free flours.
  • Substitutions: Banana can be swapped for unsweetened applesauce or pumpkin puree; coconut sugar can be replaced with a granulated sugar substitute like monk fruit sweetener.
  • Toppings like whipped coconut cream and vegan butter keep this recipe dairy-free; use ghee for a richer flavor but not suitable for strict vegans.

Find it online: https://marthatasty.com/strawberry-banana-fluffy-grain-free-pancakes-recipe/