Who doesn’t love pancakes? The smell of them cooking on the griddle in the morning is one of the best things ever!
Since we are on the subject of pancakes and before we get to the recipe, here is pancake art inspired by The Beatles.
Enjoy!
Pancake recipe
1 1/2 cups all-purpose flour
2 tablespoon white sugar
2 3/4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups full fat coconut milk or whole organic milk
1 egg
1 teaspoon vanilla extract
1 very ripe banana, mashed
2 tablespoons coconut oil melted or 2 TB butter, melted
1/4 cup shredded unsweetened coconut
Syrup ingredients (for 6-10 pancakes)
1/4 cup coconut oil
1/4 cup honey
Makes 12-15 pancakes
Stir flour,2 tablespoon white sugar, baking powder, and salt together in a bowl. Mix coconut milk (or regular milk), egg, and vanilla in another bowl. Stir together milk mixture into flour mixture.
Beat banana in a bowl with a mixer until smooth and add mixture to flour mixture. Stir melted coconut oil (or butter) into batter. Refrigerate batter for 10 minutes.
Stir in shredded coconut to the batter for all coconut pancakes or leave out and sprinkle on top of each pancake while on griddle to make some plain and some coconut.
Heat griddle to 350 or skillet over medium heat (if using skillet you will need to use oil too). Cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes.
To make syrup: Add coconut oil and honey to sauce pan over low heat. Stir until heated through.
