Banana Pancakes
As soon as I saw this recipe come across my radar, I knew I ABSOLUTELY had to try it and share my version with you. Instead of mashing our bananas to make pancakes, we use them whole and it’s just too good! The toasted coconut adds an extra kick of flavour and, of course, there’s plenty of maple syrup! In any case, look no further if you’re looking for an idea for your next brunch!
Enjoy!
- Servings: 2 to 4
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Ingredients
Pancakes
- 1 1/4 cups (310 ml) vegetable milk of your choice
- 1 egg
- 2 tablespoons (30 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla
- 2 tablespoons (30 ml) maple syrup
- 1 1/4 cups (170 g) flour
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (2.5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 4 bananas, halved lengthwise
- Cooking oil
- 1/2 cup (50 g) toasted coconut pieces
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Preparation
Pancakes
- In a first bowl, whisk together milk, egg, oil, vanilla and maple syrup.
- In a second large bowl, combine flour, baking powder and salt. Whisk liquid ingredients into dry ingredients.
- Transfer pancake mixture to a soup plate. Dip the bananas in the mixture and place on a plate.
- In a nonstick skillet, heat oil over medium-high heat and cook banana pancakes for 2-3 minutes per side, or until golden brown. Repeat for all bananas.
- Serve with toasted coconut and maple syrup.
