These are the most simple pancakes you could possibly make. And taste magnificent!
Cook them on a low heat and the moisture they retain, yet cooking through is incredible!
Here we go…
2 cups desiccated organic coconut
organic butter (for frying)
peanut butter (or any other nut butter or spread) (optional)
sesame seeds (optional)
Mash bananas on a plate using a fork.
Whisk eggs on a large mixing bowl.
Fold through coconut in eggs.
Stir through mashed banana.
Heat 1 tsp of butter on a very low heat in a fry pan.
Spoon in mixture into desired size and thickness.
Cook on a low heat until they are fully formed and will flip easily.
Cook for even time on each side until the butter gives them a crispy golden colour and texture.
Top with whatever you desire. We loved some organic peanut butter or tahini, with a little bit of honey, sprinkled with sesame seeds. You can use fresh fruit, yoghurt, nuts and seeds, berries etc.
NOTE: If you try and flip them and they separate, continue cooking before trying to flip.
This mixture will make 10-15 pancakes depending on size.
If you prefer them thinner, then use a little bit less coconut and add some nut milk to thin out the mixture so they spread in the pan more.