makes
10
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 ripe bananas
- 6 eggs, lightly beaten
- 50 g (½ cup) unsweetened shredded coconut
- 150 g (1 cup) blueberries (fresh or thawed if frozen)
- ½ tsp ground cinnamon
- 2 tsp virgin coconut oil
- a dollop of maple syrup or natural yoghurt (optional), to serve
Instructions
Mash the bananas with a fork. Place in a bowl and whisk together with the eggs and the coconut. Add the blueberries (reserve a few for serving) and stir well to combine.
Heat the coconut oil in a 25 cm non-stick frying pan over medium heat. Add ¼ cup batter for each pancake – you should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden – about 2 minutes on the first side and 1 minute on the other.
Stack the pancakes and top with the reserved blueberries. On weekends, we like to drizzle ours with maple syrup or yoghurt.
Recipe from , by David Frenkiel and Luise Vindahl, with photographs by Johanna Frenkel (Hardie Grant, $49.95, hbk).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
