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Ground coconut and oatmeal give these banana pancakes a lovely texture and an even more amazing taste. Add a little bit of toasted coconut on top with some sliced bananas and pure maple syrup, and you've got a breakfast that will make you happy to roll out of bed in the morning. This recipe makes ten pancakes, about six or seven centimetres in size.
To begin with this recipe, we must prepare a few ingredients. You can cook coconut and banana oat pancakes using 5 ingredients and 4 steps. Here is how you cook it.
Composition needed to cook Coconut And Banana Oat Pancakes:
- 1 ripe medium/large banana
- 1 medium egg
- 1 tbsp desiccated coconut
- 1/4 cup rolled oats
- 1 tsp vanilla essence
Turn on and blend until smooth. Heat a large griddle to a medium heat. If desired, brush with melted coconut oil. Coconut and banana pair up in a heavenly way, especially for breakfast.
Steps to cook Coconut And Banana Oat Pancakes:
- Mash the banana and add to a bowl with the egg and mix together. Add the coconut, vanilla essence and oats and stir the mixture well using a fork.
- Heat a frying pan over low heat and rub a little butter or oil onto the pan.
- Spoon about 1.5 tablespoons of the pancake mixture into the frying pan. Fry for 2 minutes on each side or until fairly firm and golden brown.
- Should make 4-6 small pancakes.
Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour. A generous helping of banana lends a rich creaminess to the cakes. Be sure to have extra butter to drizzle on top, and you'll probably want to double the recipe. Mashed banana, oat flower, flaxseed, and almond milk feature in this dairy-free pancake recipe flavored with orange juice, shredded coconut, and cinnamon. How to make Banana Oatmeal Pancakes.
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