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Who likes pancakes?? I think the question should really be, who doesn’t like pancakes? This is another fantastically easy and delicious breakfast recipe for you to try this coming weekend.

I got the idea for this recipe a couple of weeks ago and have been meaning to try it ever since because it sounded so yum. I knew I had all the ingredients in the cupboard as well, which makes it that much easier. So last Sunday, after teaching my Ride class at the gym, it was finally pancake making time.

Note 1: Coconut flour is extremely absorbent, hence the use of three eggs in this recipe.

Note 2: I don’t use coconut products because I believe them to be superior in health benefits from other products, more because I like variety. Variety provides us with different nutrients and keeps things interesting. It lends itself a ‘fluffy’ texture to these pancakes. And like I said, I had coconut flour in the cupboard that needed using!

To make enough Coconut and Banana Pancakes with Orange Infused Rhubarb to serve two, you will need:

Prepare the rhubarb so it can cook whilst you are making the pancakes

3-4 sticks rhubarb
Zest of 1 orange
Juice of ½ orange
Sweetener of choice (optional)
Prepare the rhubarb so it can cook whilst you are making the pancakes

Chop all of the rhubarb into approximately 2cm chunks, add in the zest and juice of the orange. Place in a microwave safe bowl and microwave for 4-5 minutes depending on the strength of your microwave. Check every couple of minutes to see if it has stewed to your desired consistency. Add sweetener to taste if you want.

For the pancakes:

3 Tbsp Coconut flour
1-2 bananas depending on the size of them
1 tsp cinnamon
3 eggs
Oil of choice for cooking
Maple/ Coconut syrup if desired
Yoghurt, coconut chips/ thread and crushed nuts for serving

Combine the first four ingredients and beat together until you get a smooth batter. You can use a hand held electric beater if you like, or do it by hand. If doing it by hand, mash your bananas first.

Use a little oil in your pan and coat it before adding a tablespoon of batter to the pan. When bubbles start to form on the top, your pancake is ready to flip. Cook for around 1 minute on the other side. Place on a plate warming in the oven (50 degrees) to keep pancakes warm until you are ready to serve.

When they are ready to serve stack them high and dollop some rhubarb and yoghurt on top. Sprinkle some crushed nuts and coconut on top. Drizzle with a little syrup and enjoy!

Alternatively, if you don’t have any rhubarb, you could use berries instead. I think either would be just as delicious!

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