Author Notes
I love making these pancakes when I want to indulge for breakfast. They are moist and have the perfect amount of banana. —Katherine Turro
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Ingredients
- Batter
-
1
ripe banana
-
1/2 cup
coconut milk
-
2
eggs
-
1/3 cup
all-purpose flour
-
1 teaspoon
vanilla extract
-
1 teaspoon
cinnamon
-
1/2 teaspoon
baking soda
-
1/4 cup
coconut flakes
- Coconut Whipped Cream
-
1 cup
heavy whipping cream
-
1/4 cup
coconut cream
-
2 tablespoons
powdered sugar
-
2 tablespoons
coconut flakes
Directions
-
Mash banana into medium mixing bowl. Beat in eggs, coconut milk, vanilla.
-
Add in flour, baking soda, cinnamon, coconut flakes to liquid mixture and whisk until smooth.
-
Spray skillet with coconut oil and turn onto medium heat. Using 1/4 c. measuring cup, pour batter into pan and cook pancake on both sides until browned. Let cool.
-
For whipped cream, beat heavy cream, coconut cream, and powdered sugar with beater until stiff peaks begin to form. Fold in coconut flakes and top pancakes.
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