When we were in France last summer, our lovely host made my children Paleo Banana Pancakes. They could not get enough of them, and beg me on a regular basis to make them. The challenge is that they are tricky to handle and turn as the mixture is very wet.
So I tinkered with the concept, mostly because I had some too-ripe-for-Dimples bananas and a surplus of eggs. I added a few other things I had lying around the kitchen and the resulting Banana Passionfruit and Coconut Pancakes turned out to be pretty special.
Banana Passionfruit and Coconut Pancakes
Author: Kelly Innes
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
- 2 bananas, mashed
- 1 egg, beaten
- ¼ cup desiccated coconut
- ¼ cup spelt flour
- 1 tbsp melted coconut oil
- ½ tsp baking powder
- ripe passionfruit
Instructions
- Mix the banana, egg and oil in a bowl.
- Measure out dry ingredients in a bowl.
- Add wet ingredients to dry and mix.
- Then add the contents of half a passionfruit and mix well.
- In a frying pan, heat a small knob of butter or coconut oil, then add dessert-spoon-fulls of mix to your heated frying pan. I use the back of the spoon to smooth and round the pancakes whilst they cook.
- Cook for a couple of minutes until golden brown, then flip and cook on the other side. They are still tricky to turn so make sure that you don't go too large with pancake size, or cook too many at once. I generally cook in pairs.
- Serve your stack of pancakes with the remainder of the passionfruit and some cream, sour cream or ice-cream.
Go on! You know you want to tell me what you think!