Every weekend, I like to enjoy my banana coconut pancakes. Using ripe bananas makes them naturally sweet and you won’t need to add any syrup to them. They make my kitchen smell of donuts. They also freeze well if you want to save some for a quick snack at a later time. I’ve been asked how to make them so here’s my recipe, bon appetit!
Serves: 2 Preparation time: 10 minutes Cook time: 15 minutes
- 3 medium size ripe bananas
- 1/4 tsp of baking powder
- 1 tsp vanilla
- 1 tsp cinnamon (2 tsp if using ceylon)
- 2-4 Tbsp coconut flour
- 3 eggs
- Coconut oil (or avocado oil) for cooking
Mash the bananas. Add the baking powder, vanilla, cinnamon and 2 Tbsp of coconut flour. Mix until paste like consistency. Add the eggs and blend with fork. It may have a lumpy consistency.
If the mixture is thin, add 1 Tbsp of coconut flour at a time until it is thick enough so the pancakes won’t run and spread out on the pan.
On Medium-low heat, melt coconut oil (or avocado oil) so that a thin layer covers the pan. Be careful not to smoke the oil. Pour about 2 Tbsp batter at a time onto the pan. Cook until the bottom is set, flip with spatula to cook the other side. I add extra coconut oil before putting in more batter to prevent the pancakes from sticking to my pans (I use stainless steel).
Enjoy with some fresh berries!
Troubleshooting: If pancakes fall apart or are difficult to flip, you may need to cook longer before flipping. If the cooked portion is the like a scrambled egg consistency, you may need to add more coconut flour. If pancakes are getting too brown or burned before you are able to flip them, turn down the heat, it will take longer to cook them however you don’t want to make too much A.G.E.