Flourless Banana-Coconut Pancakes

 

Flour-free Banana-Coconut Pancakes Recipe

Spoil yourself in the morning the healthier way with these Flour-free Banana-Coconut Pancakes! These taste amazing and very different from your standard pancake. Instead of trying to mimic the texture AND taste of a traditional pancake, this recipe will make something that looks and feels like a pancake but tastes very different; it tastes less like and much more like coconut. Yum!

How is this possible???

With lots of eggs!! We’re not creating a glorified omelette here, people; this will not taste like egg at all! The eggs are necessary as a binding agent to keep the whole pancake together. But egg flavor is totally masked by the coconut flavors in all the other ingredients. And if that wasn’t enough, there’s little bits of young coconut meat to give it that extra bit of freshness!

I’ve adapted this recipe to really accentuate the coconut flavors. The coconut ingredients are necessary to mask the egg taste while keeping to one simple flavor. You can use other fillings and toppings as you please, but with such a strong coconut base flavor, it is very easy to have too many flavors competing and blending into one unidentifiable sweet flavor. So with that bit of context to this recipe, let’s get cooking!

Prep time: 5min

Cook time: 10min

Serving: 10 pancakes

Ingredients:

Pancakes

• 6 eggs
• 1/4 tsp vanilla extract
• 1/2 cup coconut milk
• 1/2 Tbsp coconut oil
• 50 g (2 oz/ ½ cup) desiccated coconut (or coconut flour)
• 150 g (5 oz/1 cup) young coconut meat; diced
• 3 ripe bananas

Serve With (optional):

• Maple syrup (or honey)
• Young coconut meat
• Banana ice-cream (or any ice-cream)
• Light sprinkle of desiccated coconut

Method:

1. Beat eggs lightly, whisk in all ingredients except bananas.
2. Mash the bananas with a fork, then add them to the batter. Stir well.
3. Heat coconut oil in a skillet over a medium heat. Use 2 - 3 Tablespoons of batter for each pancake.
4. Flip the pancakes after 2 minutes or when they have set and become more firm. **Note:** Don’t be afraid to keep peeking underneath.
5. Cook the other side for 1 minute or until it is golden brown.

You can stack these up and serve with Maple syrup, young coconut meat, vanilla ice-cream, and sprinkle very lightly with desiccated coconut. Enjoy!

Conclusion:

Indulge in the delightful flavors of these Flour-free Banana-Coconut Pancakes, perfect for a healthier and delicious breakfast treat. With their unique taste and texture, they're sure to become a favorite morning meal option for you and your loved ones.

FAQs:

1. Can I substitute coconut milk with another type of milk?

   While coconut milk adds to the coconut flavor profile of the pancakes, you can substitute it with any milk of your choice, though it might alter the taste slightly.

2. Can I use frozen bananas instead of ripe ones?

   Yes, you can use frozen bananas, but make sure to thaw them before mashing and incorporating them into the batter.

3. Is desiccated coconut the same as coconut flour?

   Desiccated coconut is shredded or flaked coconut meat, while coconut flour is a finer powder made from ground coconut meat. You can use either in this recipe, but adjust the quantities accordingly.

4. Can I make the batter ahead of time and store it in the fridge?

   It's best to make the batter fresh for optimal texture, but you can store any leftover batter in an airtight container in the fridge for up to 24 hours.

5. Are these pancakes suitable for vegans?

   While they are flour-free and dairy-free, the use of eggs makes them unsuitable for vegans. However, you can experiment with egg substitutes if you prefer a vegan version.