John Myers
Breakfast: Banana and Coconut Pancakes
The perfect breakfast: banana and coconut pancakes recipe with a picture and simple step-by-step instructions.
- 150 g Fine oat flakes
- 2 Pc. Ripe bananas
- 180 ml Any milk
- 1 tsp Apple Cider Vinegar
- 1 tbsp Maple syrup or coconut blossom syrup
- 1 Msp Ground vanilla
- 1 tsp Food atron
- 1 Msp Turmeric
- 25 g Desiccated coconut
- 1 pinch Salt
- Coconut oil for frying
- Grind the oatmeal into flour in the food processor. Add the remaining ingredients and mix everything into a smooth dough.
- Heat some coconut oil in a non-stick pan on medium temperature and add a tablespoon of dough and smooth it out into a small round circle. Bake until golden yellow on each side for approx. 2 minutes.
- Arrange on a plate and sprinkle with desiccated coconut and mixed berries as desired. For a fruity sauce you can also use any fruit, e.g. For example, puree pear, mango or strawberries with a little lemon juice and 4 tablespoons of water to make a sauce. Then drizzle these over the pancakes. Alternatively, sliced bananas, which you fry on both sides in a coated pan for a few minutes, also taste good.
- If no children are eating, you can stir 1 tablespoon of tasteless protein powder into the dough. The pancakes can be kept warm in the oven at 100 degrees.
- I also like to mix chopped walnuts into the batter from time to time, but then leave out the desiccated coconut. Or you can put a few blueberries on the dough when baking and then turn it over. The blueberries then pop open … delicious 🙂
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