Coconut Banana Fluffy Pancakes
These are the perfect pancakes to go for when I crave a breakfast that's light, fluffy and doesn't make me too full for the rest of the day. I love adding psyllium husk to the batter as it sorts of act as a natural "baking powder" and the banana porridge flour for babies adds the soft and more liquid like texture of the dough. Both mixture perfectly creates a heavenly, cloud-like pancake. I used Gason's banana flour I found in the baby food aisle, it has no added ingredients- just plain banana flour.
Perfect for a warm Saturday breakfast.
Coconut & Banana Fluffy Pancakes Recipes
Makes 8 palm-sized pancakes
Ingredients
1 medium sized banana
3 tbsp banana porridge flour (baby food)
1/4 cup freshly grated coconut flesh
2 tbsp flax eggs
3 tbsp oat flour (use gluten free if necessary)
1 tsp vanilla
1 tsp stevia
1 tbsp lucuma powder
1 tsp psyllium husk
Directions
1. If using a blender, pour in all ingredients and blend.
2. If not, mash bananas until soft and puréed.
3. Mix in flax eggs and mix well.
4. Add in grated coconut, oat flour and banana porridge flour, whisk vigorously until grated coconut is well incorporated and partly mixed.
5. Flavor with vanilla, stevia and lucuma powder.
6. Add the psyllium husk at the end, be careful not to add too much as will thicken the batter.
7. Heat a non-stick pan. Add a little bit of oil if desired, but the dough works fairly well without oil.
8. Using a spoon, pour in the batter to form a small circle on the heated pan. Wait until edges starts to curl before flipping. The finished product should be light, fluffy and brown in color.
9. Stack up the pancakes, layer with jam or nut butter and sprinkle with more grated coconut
Vegan. Gluten Free. Oil Free.
Recipe made March 2014
