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The weekend is finally here, which means getting lazy under a blanket, walks with Hank in the park and of course PANCAKES for breakfast. Today I have the perfect recipe, it just contains eggs, which will upset our vegan friends, and unfortunately, I can’t think of a substitute. They contain no flour, so they are gluten free as the basic dry material is desiccated coconut. They become so soft and fluffy that they’ll melt in your mouth. In addition, the other magic ingredient is blueberry which you put in the mixture, and their juice is released as they are being baked. If you don’t have blueberries you can try it with strawberry pieces, raisins or other dried fruits. If you don’t have a mixer, blend them using your hands, put them in the pan and there you have it!
Ingredients (for 10 pancakes)
3 bananas
6 eggs, which you have whisked
50gr of dessicated coconut
150 fresh blueberries or other berries of your choice
½ tsp of cinnamon
1 tsp of baking powder
Maple syrup, fruit or yogurt for serving.
Preparation
– Melt the bananas with a fork. Place them in a medium-sized bowl and mix with eggs, baking powder, cinnamon and desiccated coconut. Add the blueberries and stir until they are spread in the mixture.
– Lubricate a non-stick pan with some oil or coconut oil. Once melted, lower the heat and put about two spoons of mixture for each pancake. Depending on the size of the pan, 2-3 pancakes will fit. Flip the pancake over as soon as you feel that the bottom is baked and is solid enough. Bake for about 3-5 minutes until the other side starts turning to a golden colour and serve.
– Garnish with extra blueberries or bananas, 2 spoons of maple syrup and some yogurt. I used coconut yoghurt in the photo but be patient until a good person introduces it to Greece!
If you are inspired for other pancake recipes, try pancakes with banana and oats and pancakes with oats and pineapple.