Coconut and Banana Pancakes
These little pancakes are great topped with fresh fruit and yoghurt for breakfast or brunch, or served as an afternoon tea much like drop scones with cream and jam.
Sounds naughty, but it needn't be. If you have organic cream or whipped coconut cream sweetened with honey and a fresh sugar-free berry fridge jam then everything is good for you and totally nourishing.
2 ripe medium bananas, roughly chopped
4 whole eggs
2 tablespoons honey
70g desiccated coconut
100g almond meal
1/2 teaspoon gluten-free baking powder
Ghee or coconut oil for cooking
A few spoonfuls of your favourite yoghurt
Handful of your favourite seasonal fruit
Toasted coconut or cacao nibs
Put the bananas, eggs and honey into a food processor and purée until light and fluffy (or use a bowl and a stick blender). Add the coconut, almond meal and baking powder and beat to combine.
Heat up a tiny amount of coconut oil or ghee in your frying pan over a low to medium heat. Cook in batches, allowing a biggish spoonful of mix per pancake - too big and they are really hard to flip, so keep them drop-scone size. Cook thoroughly - they should take about 1½ minutes on each side; you will know when to flip them once little bubbles start to appear on the surface. Keep warm and continue to cook the rest of the batter, adding a little more oil to the pan between batches.
Serve while hot and delicious with some of your favourite toppings.
This recipe first appeared in 'Nourish' by Amber Rose, Sadie Frost and Holly Davidson