Banana coconut pancakes
These banana coconut pancakes are the perfect breakfast for those looking for a no-fuss, yet incredibly delicious, meal. All you need are three simple ingredients - ripe bananas, shredded coconut, and eggs - to create these fluffy and flavourful pancakes. Enjoy them with a drizzle of maple syrup or honey for extra sweetness. the kids will love them.
Ingredients
Instructions
Place the bananas in a bowl and mash them with a fork.
Add the shredded coconut, beaten egg, salt and baking powder. Mix well to create a batter.
Heat butter in a pan on medium-low heat. Add batter in small circles, about 1 heaped tablespoon per pancake.
Cook each pancake until the edges start to look firm, 2-3 minutes, flip and cook 1-2 minutes more on the other side. When the pancake is done, remove to a plate.
Repeat the process until the all the batter has been used, heating a little more butter if needed after each batch of pancakes has cooked.
Notes
Cover cooked pancakes to keep them warm while the rest are cooking.
Serve with honey or maple syrup and fresh fruit.
These pancakes will keep in the fridge, in an airtight conatiner, for 1-2 days, and they freeze well.
The batter can be mixed with an upright hand blender or a kitchen robot. Mashing the banana by hand makes the batter a bit lumpy but it is more flavorful this way.
These pancakes will be dairy free if you use coconut oil to cook them.
Variations
For more flavor, add other spices, like ground cinnamon, or a few drops of vanilla extract.
To make banana almond pancakes, substitute 4 tablespoons of shredded coconut with 6 tablespoons of ground almonds.
To make banana crepes, omit shredded coconut and baking powder and spread the batter thinner on the pan.