Coconut Flour + Banana Pancakes (with dos and don’ts)

Who know coconut flour could make such a great pancake? With the addition of the banana, these pancakes were fluffy, spongy, and moist. The only problem is you have to watch these closely. The coconut flour can burn quickly. I learned a few other things while cooking these that I’d like to share with you…

First of all, don’t make the mistake that I did by stacking/pouring too much batter for one pancake in order to make it fluffier. It won’t work because the middle cannot cook fast enough. This is how I learned the pancake will burn quickly because I was waiting for the sides to look a little brown (see photo below). Also, this makes them hard to flip–the extra batter weighs the pancake down.

Try not to cook these on high heat. The outside will just burn and the middle will still be uncooked.

Sadly, these pancakes aren’t meant to be large. They have to be small because, again, they are hard to flip. Use only about 3 tablespoons of batter for each pancake.

I think these might work well using applesauce instead of bananas. There’s a lot of other fruits that might be good, too.

Pay attention to the bubbles. This is a good indication that the pancake is cooking well and should be flipped soon (which is what I should have did instead of taking photos). You can check underneath to see if it’s brown.


You may need a hand-mixer for mixing whatever nut/seed-type butter you decide to use with all the other wet ingredients. I found a cheap Hamilton Beach electric one that works really well. I only really needed this because the sunflower butter I made was refrigerated, which made it very thick and difficult to stir with the other ingredients. But even if this isn’t a problem for you, having the hand-mixer makes stirring everything really fast and easy.

When you mix the wet ingredients into the dry, you’ll want it to be a little thick still, so don’t stir too much. However, if the batter is like a paste, or not even close to looking like normal pancake batter, add a little more almond milk slowly until the consistency is right.

Interestingly, I don’t think it matters which mixture gets added to which–I tried both ways and the pancakes turned out the same.

This recipe makes about 6 small pancakes. These are pretty filling because of the banana and eggs, so it’s probably more than enough for two people with a side of bacon. 🙂

Also, I should mention these are sweet without syrup, but like traditional pancakes you might still want some. I suggest using honey instead of maple syrup. Or, you can try eating these like a regular cake with coffee or tea. (They were really good with coffee!)

Coconut Flour and Banana Pancakes


  • ¼ cup coconut flour
  • ¼ teaspoon baking soda
  • ½ tablespoon grounded flax seeds
  • 2 tablespoons nut/seed butter (I used my homemade sunflower butter)
  • 2 eggs, slightly beaten
  • ½ tablespoon honey or maple syrup. Plus more for serving
  • 1 medium banana, mashed
  • ¼ cup + 1 ½ tablespoon almond milk, Unsweetened (more if needed)
  • ½ teaspoon vanilla extract (optional, they are still sweet without this)
  • Oil for cooking


  1. In small bowl mix together coconut flour, baking soda, and ground flax seed; set aside.
  2. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond milk together until smooth and well combined.
  3. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick, you can add in a little almond milk, slowly until it is smooth, but still thick.
  4. Heat a large nonstick skillet or griddle with oil and place over medium low heat.
  5. Drop about 3 tablespoons of the batter onto the skillet; spread out the batter a little to make them easier to flip.
  6. Cook until bubbles appear on top and you can see the edges are well cooked (you can check under them quickly).
  7. Flip cakes and cook other side until golden brown, about 2 minutes. If the pancakes are browning too quickly and not cooking thoroughly, then lower the heat.
  8. Enjoy!


Chicken Chili Verde

This is the best Chili Verde I’ve ever made…although, I’ve only made it twice.

It’s not spicy, but you can make it spicy by adding jalapeños in addition to the peppers already listed. With the amount of food this recipe makes, I would say use at least 3 if you want it a little spicy. Or, just to be safe, try it with the Green Jalapeño Tabasco Sauce when you serve it.

Below you will see rotisserie chicken in the ingredients. If you can, I suggest you use one. It cuts the time of cooking down by several minutes and it makes things so much easier on you. Not to mention, the chicken is already seasoned!

I usually cook my sauces for close to a hour and a half to get everything tender and all the flavors mixed into the sauce. So, the time below may not be as accurate. You honestly just have to be patient. Try it after 30 to 45 minutes and if it’s delicious, then turn the heat off and let it sit for 10 more minutes. I know it’s weird and masochistic, but I promise it will all be worth it in the end. Just keep yourself occupied by eating a snack or cleaning up your mess from this recipe. (I snacked on olives. ❤)

Another thing you’ll notice with my recipes is that I don’t always know or remember how much I used of something, mainly herbs and spices. I think it’s really all about practice and preferences, so if you really like a spice or a herb, use it more than others and don’t be afraid to experiment. You can always put a little amount of your dish aside and experiment with that.

I do want to point out that this sauce might not even need the cumin and chili powder because there are so many other really nice flavors in this recipe, and the amount of cumin and chili used it so small.

One more thing about the ingredients–the amount of tomatillos I used was about 12. I tried to get the largest ones I could that were in good condition. I would try to use a lot of these because they are so delicious!

A beautiful Tomatillo.

With this recipe you will probably make 6 to 8 large servings.

For crunchy: Using crushed tortilla chips mixed in the chili verde once it’s served to give it a little crunch, which is always nice to me in a sauce or soup. However, serving iceberg lettuce on top adds a good amount of crunch to it as well and makes the sauce very refreshing.

About the lime: You have to serve this with some freshly squeezed lime. It gives it so much more flavor and it seems like it compliments all the flavors in this recipe. You will not be disappointed that you gave a lime a squeeze.

Lovely green ingredients.


Chicken Chili Verde


  • 2 large Anaheim peppers, chopped
  • 1 pound tomatillos—husked, rinsed and quartered (I may have used more than a pound, but the more the better!)
  • 3 cups chicken broth
  • 2 cans of hatch chilies (14 oz total)
  • 8 oz can of black beans, more if desired (I boiled these before putting them in the sauce)
  • 25 oz can of hominy, if desired
  • 1 tsp cumin (approx.)
  • 2 tsp chili powder  (approx.)
  • 3 garlic cloves, minced
  • 1 large red onion, minced
  • 1 cup cilantro, minced, plus more with serving, if desired
  • Salt and pepper (however much desired)
  • 2 tablespoons vegetable oil
  • 1 pound of chicken breasts, or rotisserie chicken (which is what I used)
  • Quinoa, lime, and lettuce for serving


  1. In a medium saucepan, combine the broth, tomatillos, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes.
  2. In a large pot, add oil and sauté the rest of the onion and the Anaheim peppers until tender.
  3. Meanwhile, cook the quinoa.
  4. Optional: Boiling the beans. Bring beans to a rolling boil. Remove from heat and skim off the top layer of foam and bubbles as much as you can into the sink. Pour about a cup of the water from the beans into the sauce and all the beans.
  5. Add the broth mixture, beans, hominy, cumin, chili powder, salt, and pepper to the onion and peppers. Bring to a boil, then simmer over moderate heat until slightly thickened, about 40 minutes to an hour. Serve the chile verde with quinoa, lime, tortilla chips, and lettuce.
  6. Enjoy!


Three Bean Pesto Salsa

Okay, so I know this does not look appetizing, but it really is delicious!

This dish could probably really be eaten as a salsa with chips, but I really liked it over rice. Quinoa would be a better option, I think, which is what I will have with it next time I make it.

Three Bean Pesto Salsa


  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of pinto beans )use other beans if desired)
  • 2 oz of basil (possibly 3 depending on taste)
  • 3 leaves of kale
  • 2 roma tomatoes diced
  • 1 medium yellow onion
  • 1 medium red onion
  • 2 cloves of garlic
  • ½ a cup or more of Sunflower seeds
  • Flax seeds (if desired)
  • 1 to 2 teaspoons of salt (depending on taste)
  • 1 to 2 tablespoons of oil (or as desired)

Next time try:

  • Jalapeños or some other spicy pepper
  • Only 1 red onion, no yellow
  • More tomatoes


  1. Boil beans in one large pot with water that covers them about an inch or more. Once water develops the white foam-like bubbles on top, turn off heat. Remove as much of the foam with a spoon as possible, carefully without disturbing the beans.
  2. The Pesto: While the beans are cooking add everything but the tomatoes into a food processor and blend until it reaches the desired consistency.
  3. If beans are done and the above (with the beans and foam) is complete, drain the beans and stir in the diced tomatoes. (The stove should be off. No more heating will be needed.)
  4. Stir in the pesto. Be careful because the beans might be very tender and will break easily.

The salsa can be placed over rice or pasta, or can be eaten as is. Enjoy!


Beef Goulash

After looking up a recipe for Beef Stroganoff, I also found a Goulash recipe. While I decided to stick with the original plan of cooking Stroganoff, I accidentally began reading and prepping for the Goulash. That may sound confusing, which is exactly my point! I got the two recipes mixed up because they are so similar. The only difference is that Goulash has a tomato base and Italian herbs while Stroganoff is a white wine-sour cream gravy, which sounds weird.

I decided to combine the two, but omit the wine and save that for drinking.

Cooking with music playing in the background is a must. I played the “Jazzy Dinner” playlist on Spotify. Stockholm Sweetnin’ is a definite favorite.

Now, for this recipe I used beef sirloin because after the 2-3 hours the meat is so tender. You may get the same result with another meat.

Beef Goulash (without butter)


  • 1-pound beef sirloin, sliced into 1/2 inch squares (or another beef that you prefer)
  • sea salt
  • ground black pepper (I prefer to use a pepper grinder)
  • 2 teaspoons Basil (more if desired)
  • 2 teaspoons Oregano (more if desired)
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne powder
  • 1/4 teaspoon baking powder (if needed, explained in directions)
  • 1/2 teaspoon brown sugar (approx., if desired)
  • olive oil
  • 1 yellow onion, diced
  • 1 red onion, chopped
  • 1 large poblano pepper, chopped (if desired)
  • 4 tablespoons all-purpose flour (if needed, explained after directions)
  • 3 cups beef broth (approx. – I used better than bouillon, beef base, to make a small stock of broth and made it the way I prefer)
  • 3 tablespoons soy sauce (approx.)
  • 3 cloves garlic, minced
  • 8 ounces of tomato sauce (pasta sauce, I used one with basil added)
  • 3 large tomatoes, diced
  • 8 ounces uncooked Old Fashion Extra Wide Egg Noodles


  1. Cook and stir the ground beef and olive oil in a large pot over medium-high heat, sprinkle sea salt and freshly cracked pepper over the meat. Cook until it is no longer pink and has started to brown, about 15 minutes. Stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 15 more minutes.
  2. Stir broth, tomato sauce, diced tomatoes, poblano pepper, soy sauce, brown sugar, Basil, Oregano, Paprika, and Cayenne into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally. (I really like basil and oregano, so I may add more after the 30 mins once I taste it.) If after the 30 minutes has passed, taste the sauce to see its it’s too acidic for your liking. If so, add a 1/2 teaspoon of baking powder.
  3. Let simmer for 30 more minutes.
  4. Stir noodles into the sauce, cover, and simmer over low heat (be careful not to burn the pasta to the bottom of the pot!) until the pasta is tender, about 25 minutes, depending on what noodle you use, stirring occasionally. Remove from heat, and serve.

If you want a thicker/gravy-like tomato sauce, add 4 tablespoons of flour, or 2-3 tablespoons of cornstarch. I would add this slowly and after the 30-minute wait (in step 2). You don’t want to add too much flour or starch because the sauce will be too thick, unless that’s what you want. I like to wait until all the vegetables and meat has had a chance to cook in the sauce, so all the flavor gets mixed together before thickening the sauce. I don’t know if it helps, but I prefer to do it this way. You can experiment though!