Banana & coconut pancakes
Published November 17, 2015
- 4 organic eggs
- ½ cup coconut flour
- 2 bananas, plus ½ extra to serve, sliced
- Coconut oil
- 2 tbs coconut yoghurt
Place the eggs, flour and bananas in a food processor and blend for 30 seconds or until it has a liquid consistency.
Heat a frying pan over medium-high heat and evenly coat the base with oil. Once the pan is hot, add half the pancake mixture and cook on each side until it’s golden brown.
Set aside and keep warm, and repeat with the remaining mixture for the second pancake. Spread each pancake with a little coconut oil, then top with the extra banana and yoghurt. Serve.
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