Banana and coconut, what a great match! It was during my trip on the Maasdam that I ate some banana pancakes. However the pancakes did not have enough bananas for my taste, just a few slices in a small pancake. Upon my return, I did a little research and found some recipes, here is one inspired by Chatelaine magazine, with my modifications.
Serving: 5-6 medium sized pancakes
- 1 1/4 cup unbleached flour
- 1 teaspoon baking powder
- a pinch of salt
- 1-2 tablespoons of lucuma or sugar
- 2 eggs, beaten
- 3 tablespoons coconut oil or melted butter
- 1 1/2 cup milk or almond milk
- 1 ripe banana, mashed
- 1/3 cup unsweetened coconut
- 1 tablespoon red banana powder (optional)
- Combine flour, salt, baking powder, sugar and banana powder in a medium bowl.
- In another bowl, combine the beaten eggs, bananas, coconut oil and milk.
- Stir the liquid mixture to the dry mixture.
- Melt some coconut oil in a nonstick skillet.
- Place a ladle of batter into the pan, sprinkle with coconut and flip the pancake when it is bubbling to the surface and cook about 2 minutes on the other side.
- Top with maple syrup and banana pieces.