We’ve already enjoyed these on several weekend mornings, but they’re quick enough for a weekday too. Berries aren’t necessary, but we decided we needed them for a proper photo which is why posting has been so delayed. Borrowed from, ‘Vegetarian Everyday’, by David Frenkiel & Luise Vindahl, I can pretty much guarantee that once you try these, they’ll become a regular for your family too! – enjoy!
Banana and Coconut Pancakes (Flour-free!)
3 ripe bananas
1/2 c. unsweetened shredded coconut
1/2 t. cinnamon
1 c. fresh blueberries
coconut oil for frying
maple syrup for serving (though personally, I think they’re sweet enough as is!)
Mash the bananas in a medium bowl (I find a potato masher is easiest), and in a small bowl, whisk together the 6 eggs. Add the eggs, coconut and cinnamon to the banana mash, give it all a good stir with the whisk and then start cooking the pancakes in a frying pan over medium heat, using a titch of coconut oil. The pancakes will take about 3 minutes per side, and if your using blueberries, we prefer to sprinkle them on each individual pancake, right after the batter has been poured into the frying pan. Fry until each side is a beautiful brown and the edges are a bit crispy and then serve as you would with extra berries, coconut and/or maple syrup.