TIP: These pancakes freeze really well, so divide them into four serves and place in separate zip lock bags for quick weekday breakfasts… #winning!
Serves // 4
Preparation time // 5 minutes
Cooking time // 15 minutes
// INGREDIENTS
Pancakes
2 ripe bananas
¼ cup coconut flour
¼ cup cacao powder
3 eggs
¼ cup water
2 tablespoons coconut oil
1 teaspoon baking soda
Pinch of salt
Coconut oil for cooking in pan
Caramelised banana
2 firm bananas
1 teaspoon cinnamon
1 tablespoon coconut oil
// DIRECTIONS
To make the pancakes, peel the bananas and place in the food processor along with the other ingredients and blend & smooth. Alternatively you can mash the banana with a fork and whisk the ingredients in a large bowl until smooth. On the stove top, heat a pan over medium heat & coat the pan with a small amount of coconut oil. Pour into the hot pan two tablespoons of batter to make a round pancake.
Carefully flip the pancake once the edges start to look cooked. Once both sides are cooked, place the pancake on a plate and repeat until all the batter is used up.
To caramelize the banana, peel and slice the bananas. In a pan over a medium heat on the stove melt the coconut oil. Place the banana pieces in the pan sprinkle with cinnamon. Turn over once the banana has caramelised.
