As you know I have been channeling those tropical vibes lately with my soon approaching trip to Bahamas in March. For breakfast this morning, I wanted to wash away all images of white, cold, and heavy snow and replace it with something warm and light. But I am HUNGRY! I needed substance this morning. So did Hubby (he surprised me by coming home this weekend) and Little Man. Substance yes, carb-loading NO!
With the help of my petite sous-chef, we turned the traditional pancake into a guilt-free, wheat free, tropical inspired breakfast! Banana-Coconut Flour Pancakes!
Here’s is what you will need:
1 Tbsp of Honey
2 Tbsp of Coconut Oil
1/2 Teaspoon of Vanilla
1/3 Cup of Coconut Almond Milk
1/4 Cup of Organic Coconut Flour
1/8 Teaspoon of Baking SODA
Pinch of Salt
1 Ripe Banana
Shredded Coconut (optional)
Step by Step (Oooh Babyyy!)
Mix together your honey and coconut oil until it is a cream like base.
|My Petite Sous-Chef mixing in ingredients. A fun way to get your kiddos involved and stimulated.|
|Mix until creamy|
Then add the eggs one by one mixing well. **The consistency of the coconut will solidify again once you add the eggs because they are cold, but just mix away it will do its job.
|Add eggs in one at a time, mixing in between.|
Next add your Vanilla and Coconut Almond Milk. Stir, Stir, Stir.
Sift in your coconut flour and whisk until the ingredients have all folded into one another nicely.
|Don’t over stir. It will seem thicker than the traditional flapjack.|
Add in the baking SODA and about two healthy grinds of sea salt (use salt at your discretion).
Toss in your over-ripened banana and mash it into your batter. Don’t be shy to sprinkle a dash of cinnamon as well. You know how I love cinnamon!
Finally, give a nice dollop of butter on the bottom of your medium temperature pan and pour your mixture into medium sized circles.
Leave for about 3 minutes each side. These pancakes don’t typically ‘bubble’ like your traditional pancake so just be mindful of cooking time.
Eat well my friends.
Love you all,