BANANA PANCAKES
SERVES: 4
TIME: 30 MINUTES
INGREDIENTS
4 C mashed bananas, 3-4 bananas
3 TBSP coconut oil, melted (2 TBSP for pancakes, 1 TBSP for sauce)
1 TBSP lemon juice
1 TBSP maple syrup (chef tip: maple syrup is a
good sweetener option due to low glycemic index)
2 eggs
1 C oat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 C cherries, pitted + sliced in half
2 drops vanilla extract
1/4 C sliced almonds
DIRECTIONS
- In a small mixing bowl, stir together the mashed bananas, 2 TBSP coconut oil, lemon juice and maple syrup
- Beat in the eggs
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened.
- Let the batter sit for 10 minutes.
- Heat a non-stick pan over medium-low heat
- Lightly oil the surface with coconut oil
- Pour 1/4 C of batter onto the pan. Let the pancake cook for about 3 minutes
- Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides
- In a separate non-stick pan, add the cherries, 1 TBSP coconut oil and vanilla extract. Combine for 5 minutes
- Serve the pancakes with extra slices of banana, cherry syrup and sliced almonds.