I had a couple of ripe bananas that I needed to use up and a husband that wanted to have pancakes for breakfast. Coconut Banana pancakes here we go. He got his pancakes and we had some sausage with sautéed spinach to go with it.
This recipe is a coconut pancake recipe that I made a few tweaks to from Nom Nom Paleo's site. I added more coconut milk to get it thin enough to pour well. And the pancakes were sweet enough to not even need any maple syrup. I have found also that you have to make sure the ingredients are room temperature or this mixture will be a big glop of goo and you'll be lucky to get two mini pancakes out of this. As it was I could not believe that this recipe could produce 12 pancakes but yes there are 12 pancakes in that photo. You can also get an idea of how that is possible as you can see in relation to the egg the actual size of these. So in essence, be prepared to eat sparingly if it's for 2 of you. That's why we had the sausage and spinach as well.
- 2 large eggs preferably free range locally sourced - and make sure they are room temperature
- 4 tablespoons coconut milk (I used Goya brand coconut milk - Full fat) - room temp.
- ½ mashed ripe banana
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 tablespoons of coconut flour
- ½ teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon of salt
- coconut oil (for frying)
Mix together the eggs, coconut milk, mashed banana, apple cider vinegar and the vanilla extract. Mix the dry ingredients and combine with the wet ingredients. Coat the pan with the coconut oil on med heat and fry till you see some bubbles then flip them over for a few more minutes. You need to watch these because they can overcook and brown too quickly once the pan gets too hot.