Simple banana and coconut pancakes
Pancakes are always going to be a win win with the kids and this low sugar healthy recipe, should be a hit for most adults too. They are perfect on a lazy Sunday morning. Coconut is a great option, but you can always switch things up and try a mix of other gluten free options such as buckwheat, teff, almond, quinoa or gram flour instead. You may have to adjust the quantity of milk (or milk alternative) according to the flour type you use as some are drier than others.
Prep Time 5 mins
Cook Time 20 mins
Servings 6 pancakes
For the Pancakes
- 1 large ripe banana mashed
- 75g coconut flour
- 75g buckwheat flour
- 1tsp vanilla extract
- 1 pinch of cinnamon
- 2 eggs (optional)
- 1 tsp baking powder
- 200ml of milk (or milk alternative)
- 2 tablespoons of coconut oil
For the Garnish
- Sliced bananas and blueberries
- Whisk the banana, flour, vanilla, cinnamon, eggs and baking powder in a bowl.
- Pour the milk into the mixture slowly whilst stirring to make a smooth batter or whizz everything in a blender.
- Heat a frying pan over a medium heat and brush with oil.
- Use 4 tbsp of batter to make each pancake frying two at a time. Cook until bubbles start to rice to the surface and the edges begin to look dry. Flip them over and cook the other sides for 1 minute.
- Repeat with all the batter and serve warm with blueberries and banana slices.
Optional toppings you could try are nut butters, seeds, coconut yoghurt and for a sweet treat, date syrup.