Saturday, 1 August 2015

Coconut Pancakes with Cinnamon Toast Bananas

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Weekend mornings are often a favourite time for most families. More time to cook & more opportunity for everyone to be able to sit down and eat together. Pancakes always seem to show up as a fun meal to prepare because of the endless ways you can make them. With just one pancake recipe for everyone then all toppings for the choosing. It's almost like having a smorgasbord breakfast. Today I'm keeping it simple but also tasty & fun using ingredients I like too use. 


4 Tbsp coconut flour
1/3 cup spelt flour
1/4 tsp baking powder
1/4 tsp baking soda
2 packets of stevia
1 cup cashew milk or any milk alternative ( unflavoured or flavoured )
2 flax eggs ( 2 tbsp ground flax meal + 6 tbsp warm water )
1/4 cup unsweetened shredded coconut
Coconut oil for cooking
**use organic when possible**
Yields about 6-8 pancakes 


Make flax eggs and set aside till it forms a gel like texture-- 10-15 minutes is fine. A little longer is always better if you have time.
Add all dry ingredients to a bowl then add milk & flax egg and mix well.
Heat pan on medium heat, after its heated add coconut oil and spoon out the size of pancake you wish to make.
If need be use your cooking utensil to help form edges of pancake to make its circle shape.
Allow to cook approx 2-4 minutes per side, this willl depend on the size you make them. This recipe is more fragile then an average pancake batter recipe. I found 2-3 inch sizes worked best to ensure they didn't fall apart when it was time to flip them.
Before removing them from the pan, press your finger on them to make sure they are spongy but firm. I found I had to cook a few longer as they were a bit raw in the middle.
Place all pancakes singely on a plate while you make the cinnamon toast bananas.

Cinnamon Toast Banana

1 large under ripe banana ( slightly green )
2 tsp coconut sugar
1/2 tsp cinnamon
**use organic when possible**


Slice banana into semi thick slices on an angel or in circle shapes.
Mix sugar & cinnamon in a bowl.
Place each banana slice into mix and coat both sides.
Heat pan back up on medium heat and once heated add coconut oil.
Place all banana slices into the pan. Cook each side approx 2 minutes each.

Now it's time for plating. You can stack your pancakes, layering the bananas in between or do what I have done, simply stacking the pancakes with the bananas on the side with some extra shredded coconut sprinkles drizzled with coconut nectar. 
Top them however you wish. Fruit, syrup or even a nice thick smoothie will do. 
The options are yours. However you serve them up may you be Nutritionally Well.

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