This recipe might come as a surprise for the people that know me. I absolutely hate the taste of bananas and can't stand the smell of them either. I have since i was 5 years old when my kindergarten teacher forced me to finish my banana even though i was full and couldn't eat any more. The whole event ended with me throwing up - so I was traumatized for life. Ok, maybe a bit of exaggeration there, but seriously, imagine how hard it was for a girl growing upp in the 90's with a huge sweet tooth going to kids birthday parties and finding out that fabulous looking cake was stuffed with bananas and cream?!
Anyways, my boyfriend loves bananas and one day i decided to try making banana pancakes and I found that in baking the banana flavor becomes sweeter and a but more subtle.
So here you go; these super easy banana pancakes are the perfect breakfast for weekend mornings. Topped with peanut butter, shredded coconut and chopped hazelnuts and a drizzle of honey. I added a scoop of chocolate protein powder to make them a bit more filling. Yum, yum, yum... Recipe below!
Banana Pancakes Recipe:
Makes about 6 pancakes
1 banana
2 eggs - I always use organic eggs from free range chickens
1 teaspoon baking powder
1 teaspoon vanilla powder - optional
1 teaspoon cinnamon powder - optional
1 tablespoon coconut flour
1 tablespoon coconut milk/oat milk or other plant based milk
1 scoop of vegan protein powder - optional, I used chocolate flavored vegan soy protein
coconut oil for frying in.
Mash the banana and whisk together with the eggs. Add the milk.
In a separate bowl mix together the dry ingredients and then gently pour the dry mix into the banana and egg mixture. Mix together to a smooth batter.
In a frying pan, heat up 1 teaspoon coconut oil. Place a scoop of pancake batter and fry on medium low heat, 3-4 minutes per side. The pancakes burn quite easily so you need to be careful.
Serve with honey, peanut butter, shredded coconut or fresh berries and fruit.
Buon Appetito!
