Banana Coconut Pancakes

Bananas are such a fabulous fruit, despite being given a bad wrap in recent years for being “too full of sugar”, which is just misleading! Whilst bananas do contain carbohydrates, they are also rich in Manganese, which is a nutrient that supports carbohydrate metabolism, meaning it stabilises your blood sugar.

They are also rich in Tryptophan, which is an amino acid that is important for sleep quality.

Quick and easy to whip up, I often double the batch and freeze cooked pancakes for another day!

 

Makes: 12 pancakes

Prep time: 5min

Cook time: 10min

Total time: 15min


Ingredients

  • 1.5 cups flour of choice (I used wholemeal)

  • 1.5 cups of milk of choice (I used A2 cows)

  •  2 eggs

  • 1 banana

  • 1 tsp vanilla paste

  • 1 tsp ground cinnamon

  •  ¼ cup shredded or desiccated coconut

  • Butter or oil for cooking


Method

  1. Blitz all ingredients in a blender or food processor until combined. Add a little more liquid if you like your pancakes thinner

  2. Pour portions of the batter into a medium heat frying pan with a little butter or oil

  3. Brown pancakes on both sides before transferring to a warmed plate and keep covered until the whole batter is cooked

  4. Serve topped with mixed berries / yoghurt / maple syrup / anything else you like!

 

Tips:

  • Freeze leftover pancakes for another day and enjoy as a cold snack

  • Perfect for babies (6m+) and toddlers as a snack

  • Vegan alternative: Substitute eggs for 1tbsp chia seeds and allow the batter to sit for 5min before cooking. 


Breakfast, SnacksSamantha Chanpancakes, banana pancakesComment