This is a fantastic sweet dish that is great for breakfast, dessert, or brunch. The pancakes are super easy to make and uses ingredients you probably have in the house already. When cooking, they smell like banana bread baking in the oven! They are also dairy and gluten free while also fitting into a low-FODMAP diet. (Not a fat-losing diet but a diet for people who have IBS) Since bananas are naturally super sweet, there is no added sugar or sweetener and all ingredients are natural making it a ‘clean’ recipe too.
I made these pancakes originally after deciding on a twist from the 1 banana, 2 egg pancakes that are commonly found on the posts of healthy eating food bloggers or those for providing recipes for those with celiac disease. I often just bung stuff together when experimenting with new recipes so I can’t really say exactly why I decided on the following ingredients! What I can say, though, is that I definitely think it worked. If you decide to give them a go too, I really hope you think so too and enjoy them us much as I did. It’s the reason I do this blog, after all, to try to show people that food which is healthy does not have to be boring and lacking in flavour. It really can be exciting and flavoursome!
Here is the recipe
Banana and Coconut Pancakes
Ingredients:
1 ripe banana
1 large free range egg
2 tbsp water
1 tbsp desiccated coconut
1/2 tsp cinnamon
Coconut oil to fry
Method:
• Mash the banana and add the egg, water and cinnamon
• Mix well and add then add the coconut
• Melt coconut oil in a crepe or frying pan
• Once the oil has melted, spoon 1tbsp amounts of the pancake mixture into the pan
• Cook until the top starts to bubble and then flip each pancake over and cook on the other side until golden brown on each side
Serve with a sprinkling of desiccated coconut
Other ideas:
Serve with coconut yoghurt (the type made fully from coconut that is dairy free)
Top with blueberries and coconut flakes
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Have a great day,
Helen x
