by Ashley and Caleb
This is a recipe that I adapted from the Green Kitchen Stories blog. The term "pancake" is used loosely at best, but these are great when you're trying to avoid flour or eat up very ripe bananas. We have tried topping them various ways (more coconut and blueberries on top, barely sweetened whipped cream, etc) but honestly they are sweet enough that we just dollop some grass-fed butter on and call it good. These are very filling, and our kids love them.
Coconut Banana Pancakes
3 bananas
6 eggs
1 cup unsweetened finely shredded coconut
3/4 cup blueberries (frozen)
1 tbsp cinnamon
coconut oil
In a large bowl, mash bananas with a fork. Whip eggs and mix with bananas. Add coconut. This next step is very important, so pay attention: let the coconut soak in the banana/egg mixture for at least ten minutes. Caleb and I tried just whipping it all right up and cooking it, but the coconut was still pretty crunchy even after cooking. We noticed that the later batches of pancakes had a better consistency. If crunchy coconut doesn't bother you (or you're in a hurry) just skip this step. Add the blueberries and cinnamon and cook on medium heat in coconut oil (or butter! We love butter!). These do not flip like flour pancakes, so it's best to keep your cakes small- ours are usually about a 1/4 cup.
Enjoy!
Also the butter just tastes the best too and is the easiest. The butter contrasts with the sweetness of the bananas perfectly. I really didn't like these all that much until we started just doing butter.
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