Banana Coconut Pancakes with Gingered Honey

  • 1 cup honey
  • 2” piece fresh ginger, peeled and grated
  • 2 medium bananas
  • 8 eggs
  • ¼ cup water
  • 1 ½ tsp vanilla extract
  • ½ cup coconut flour
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp unsalted butter

To make gingered honey, combine honey and grated ginger in small saucepan over low heat, stirring constantly, until flavors have melded and honey has thinned, about 5 minutes.  Set aside.  Slice one banana into thin rounds and set aside.  In medium bowl, mash the remaining banana and combine with eggs, water, and vanilla.  In large bowl, whisk together coconut flour, baking powder, cinnamon, and salt.  Whisk egg mixture into flour mixture just until incorporated.  Fold in banana slices.  Warm a large skillet over medium heat and grease with butter.  Scoop up to ¼ cup of batter into skillet and cook until bubbles appear on surface, about 3 minutes.  Flip and cook until pancake has risen, another 3 minutes.  Repeat with remaining batter.  Serve drizzled with gingered honey.