Coconut Almond Banana Pancakes with Bacon

These Coconut Almond Banana Pancakes are a delightful blend of nutty flavors and tropical sweetness, perfectly complemented by crispy bacon. The combination of coconut and almond flour creates a light, fluffy texture, while ripe bananas add natural sweetness. This dish is gluten-free and offers a delicious way to start your day, balancing traditional breakfast flavors with a creative twist.

Ingredients:

• 1 cup coconut flour
• 1/2 cup almond flour
• 2 ripe bananas, mashed
• 4 large eggs
• 1/2 cup milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 slices of bacon

Instructions:

1. In a large mixing bowl, combine the coconut flour, almond flour, baking powder, and salt.
2. In another bowl, whisk together the mashed bananas, eggs, milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for about 5-10 minutes.
4. While the batter rests, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
5. In the same skillet, pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
6. Serve the pancakes warm with crispy bacon on the side.