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  • Writer's pictureMadelaine

Banana, Coconut and Almond Pancakes

I love Sundays. Mainly those cosy and long Sunday mornings that start late already and last until about 1 pm 😄 When you can enjoy your coffee on the sofa in your favourite pyjama, and/or read a book maybe, without being interrupted by the thought of 'you need to start your day'. Those Sundays (or any days off really) when you can afford to spend a little more time preparing something beautiful as this stack of pancakes below. So, here's another no-added-sugar breakfast idea for you to start your day right: Banana, Coconut and Almond Pancakes. These pancakes are crispy on the outside, and soft and moist inside, combining all the flavours and nutrients you need for a delicious breakfast. And they are ready in about 15 minutes! Whenever you are reading this, enjoy and have a wonderful day. Thanks for being here 🧡

A stack of Banana, Coconut and Almond pancakes on a grey plate, sprinkled with toasted almonds and blueberries, next to a dessert fork and two ramekins.

Banana, Coconut and Almond Pancakes

Banana, Coconut and Almond Pancakes
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Prep time: 5 min

Cooking time: 10 min

Total time: 15 min

Servings: 18 pancakes

INGREDIENTS · 2 eggs separated · 20g coconut flour · 10g ground almond · 2 small, ripen bananas · 50g plain flour · pinch of baking powder · 65ml coconut milk · 20g almond flakes · coconut oil for frying

DIRECTIONS 1. Add the egg yolks, coconut milk, coconut flour, ground almond, plain flour and baking powder to a bowl and combine until you obtain a smooth batter. 2. Peel the bananas and mash them with a fork, then add to the pancake batter. Set the mixture aside for a couple of minutes to rest. 3. Beat the egg whites until firm peaks form. This will make your pancakes nice and fluffy. 4. Gradually spoon the egg whites in the pancake batter. 5. Heat up the pan, add the almond flakes and toast them slightly stirring continuously. Remove the toasted almond flakes from the pan and set aside. 6. Add a teaspoon of coconut oil to the hot pan and lower the heat to medium. Add 2 tablespoons of batter for each pancake (like we did here) or add more if you prefer bigger pancakes. Cook for 1 minute, then flip it and cook on the other side as well until golden brown. 7. Serve with fresh fruit, toasted almond flakes and maple syrup or honey.

Fancy some more pancake ideas? Check out our previous pancake recipes below :)

A close up photo of a stack of Banana, Coconut and Almond pancakes on a grey plate, sprinkled with toasted almonds, blueberries and drizzles with maple syrup and cut through with a dessert fork

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen

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