If you like coconut, you will just love these pancakes! Coconut is definitely my favourite ingredient at the moment so it seemed obvious to combine it with one of my favourite breakfasts- a pancake stack! I spent Sunday morning in the kitchen experimenting with various ingredients to get the consistency right as I had looked at lots of recipes online for coconut pancakes but the one complaint everyone had is that they are so flat and soggy- not how you want your breakfast pancakes! My pancake mix uses a banana, ground almonds, coconut flour, two eggs and baking powder. This makes quite a thick mixture- you’re not going to pour it onto the pan like a normal ¬†pancake batter but trust me, it works so well and makes lovely thick and fluffy pancakes. I’ve topped mine with a great big dollop of greek yoghurt, seasonal berries & maple syrup.¬†I’m so impressed with how they turned out I just had to share the recipe with you! Try them out and tag me in your creations on Facebook and Instagram, I’d love to see them.

  • 1 Medium Banana
  • 2 Eggs
  • 50g Ground Almonds
  • 50g Coconut Flour
  • 30g Desiccated Coconut
  • 1/2 Tsp Baking Powder
  • Coconut Oil (for frying)

1. Peel and tear the banana into chunks. Place the banana, eggs, ground almonds, coconut flour and baking powder in a food processor and blend until smooth. Stir in the dessicated coconut

2. Heat 1tsp coconut oil over a low heat in a non-stick pan. Once the oil has melted, spoon around 1/6 off the mixture onto the pan (the mix should make around 6 pancakes). Heat until bubbles form and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.