Banana & Coconut Pancakes with Blueberries

Who said the months after Christmas are dull and depressing? It’s Pancake Day tomorrow. Pancakes!! If you are still in need of a last minute, easy recipe, I can totally recommend these banana and coconut beauties. We used a 15cm diameter pan, and it made four pancakes. Perfect for a family breakfast. Just multiply the quantities for bigger pancakes/ more people.

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Ingredients

  • 2 large, soft bananas
  • 4 large eggs
  • 2 tablespoons melted butter
  • 4 tablespoons gluten free all purpose flour (e.g. Dove’s Farm or Schär)
  • 2 tablespoons desiccated coconut
  • 2 tablespoons shredded linseeds
  • vegetable oil

Plus blueberries, desiccated coconut, and agave sirup or honey to serve.

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Directions

  • Mash the bananas in a large bowl.
  • Whisk the eggs and mix them in, along with the melted butter.
  • In another bowl, sift the flour and mix in the coconut and linseeds.
  • Fold the dry ingredients in to the wet ingredients, then leave to stand for about 20 minutes.
  • Lightly oil a frying pan and heat on a medium heat (our cooker goes up to 9 and I heat it on 6 for this)
  • Put a ladle of batter in to the hot pan, rolling it around the cover the surface.
  • Leave to cook until the top starts to set, then flip it over and cook on the other side.
  • Once cooked golden on both sides, repeat with the rest of the batter.
  • Serve each pancake with a handful of blueberries (I use frozen ones at this time of year – defrosted, obviously), a sprinkle of desiccated coconut and a drizzle of agave sirup or honey.

HAPPY PANCAKE DAY EVERYONE!

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