I love how healthy this recipe is. I love how they magically develop into real pancake consistency even though they contain no flour, no baking powder and no sugar. And I love how my toddler (and husband) devours them.
Weekday Pancakes - Flourless (and gluten-free) Coconut Banana Blueberry Pancakes
Serves 2 1/2 (2 adults and one hungry toddler) - about 8 pancakes)
3 large eggs
1 1/2 ripe bananas, mashed
1/4 cup dried shredded coconut (fine or medium)
1/2 cup blueberries (fresh or frozen)
1/2 tsp cinnamon
butter or coconut oil for frying
maple syrup for serving
In a large bowl, mix the mashed bananas, eggs, coconut and cinnamon. Then gently toss in the blueberries.
Heat a nonstick frying pan over medium-high heat. Let the pan get really hot, then add some oil or butter and swirl to coat the the pan. Add about 1/4 cup of batter per pancake - very gently flip the pancakes over once the sides are drying and bubbles form on the surface - about 2-3 minutes. Cook the other side another 2 minutes - until golden.
Top with maple syrup and enjoy :)
*Recipe adapted from Vegetarian Everyday: Healthy Recipes from Our Green Kitchen by David Frenkiel & Luise Vindahl