After a week of work and rushed breakfasts, there is nothing better than waking up on a rainy Sunday morning and whisking up a beautiful batch of pancakes.
The banana and coconut in this recipe add a deliciously natural sweetness and wonderful texture. These lovelies are so fluffy and light, you would never guess that they contain no dairy or gluten.
A recipe for all to enjoy with a hot cup of tea, good company and plenty of time to relax!
MAKES 8 FLUFFY PANCAKES
2 cups gluten free self raising flour
1 1/2 cups coconut milk
2-3 ripe bananas, roughly mashed
1 egg (preferably free range)
3 heaped tbsp desiccated coconut
1 tbsp vanilla extract
1 tbsp honey
1/2 tsp cinnamon
A pinch of salt
coconut butter, for cooking
Extra honey, coconut and sliced banana, to serve
In a medium sized bowl, mix all the dry ingredients together. In a separate bowl or jug, lightly beat the egg and then add the coconut milk, vanilla and honey.
Once all the wet ingredients are combined, add them to the dry mix and whisk well. Fold through the mashed banana.
Heat the coconut oil in a medium pan. Using a ladle, pour mixture into pan (approximately 1/2 ladleful of mixture per pancake). Cook on a medium heat. When bubbles appear around the edges, flip the pancake over. Cook for another 2-3 minutes, until both sides are lovely and golden.
You can serve them immediately, drizzled with extra honey, sliced banana and coconut, or keep them in a tray in a warm oven until you are ready to serve them.