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Fluffy Banana Pancakes with a Hint of Coconut - Champion's Fit Breakfast - photo 1
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Fluffy Banana Pancakes with a Hint of Coconut - Champion's Fit Breakfast

Breakfasts Vegetarian Dishes Snacks for Kids 25 min Easy 11 wyświetleń ~8.59 PLN - (0)
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Description

Here’s a recipe for the perfect start to your day! These fluffy, delicate, and naturally sweet banana pancakes are the essence of healthy comfort. Made with oat and coconut flour, they are a gluten-free alternative to traditional pancakes, rich in fiber and protein. The star ingredient here is very ripe bananas, which provide not only intense sweetness but also a moist, melt-in-your-mouth texture. The addition of cinnamon and coconut elevates the flavor to a whole new, exotic level. They are incredibly simple and quick to prepare, making them an ideal choice for a lazy weekend breakfast, a nutritious post-workout snack, or a healthy dessert for the little ones. Serve them with a dollop of Greek yogurt, fresh fruit, and a drizzle of maple syrup to create a wholesome and delicious meal.

Składniki (11)

Servings:
2
  • Ripe banana 2 szt.
  • Egg 2 szt.
  • Oat flour 80 g
  • Coconut flour 20 g
  • Almond milk 60 ml
  • Baking powder 5 g
  • Coconut oil 15 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 2.5 g
  • Coconut flakes 10 g
💰 Szacowany koszt dania: ~8.59 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

In a medium-sized bowl, combine all the dry ingredients: oat flour, coconut flour, baking powder, cinnamon, and a pinch of salt. Use a whisk to mix them thoroughly. This will ensure that the baking powder is evenly distributed, and the pancakes will be fluffy all over.

Ingredients: Oat flour, Coconut flour, Baking powder, Ground cinnamon, Salt
Use a bowl with a capacity of about 1.5-2 liters to avoid spilling flour. Thoroughly mixing the dry ingredients is key to achieving a uniform texture and preventing lumps of baking powder in the finished pancakes.
2

In a second, larger bowl, place the peeled bananas. Use a fork to mash them very thoroughly into a smooth, uniform mixture. The fewer lumps, the more delicate the texture of the pancakes will be. Into the mashed bananas, crack the eggs, pour in the almond milk, and if using, add the vanilla extract. Whisk everything together vigorously until the ingredients combine into a liquid mixture.

Ingredients: Ripe banana, Egg, Almond milk, Vanilla extract
Choose really ripe bananas - those with dark spots on the skin are the sweetest and easiest to mash. This will ensure natural sweetness and help avoid adding sugar. You can also use an immersion blender to achieve a perfectly smooth banana puree.
3

Pour the contents of the bowl with dry ingredients into the bowl with wet ingredients. Using a rubber spatula or wooden spoon, gently mix everything together. Make movements from the bottom to the top, folding the mixture until there are no visible dry traces of flour. The dough will be quite thick. Set it aside for 5 minutes to allow the flour to absorb the liquid.

The biggest mistake is mixing for too long! Mix only until the ingredients are combined. Overmixing will make the pancakes tough and rubbery, rather than fluffy. Letting the batter rest is crucial, especially with coconut flour, which needs a moment to hydrate.
4

Heat a large non-stick skillet over medium heat. Once it's well heated, add about half a teaspoon of coconut oil and spread it with a brush or paper towel over the entire surface. Using a tablespoon, drop small portions of the batter, forming pancakes about 6-7 cm in diameter. Leave space between them so they don't stick together.

Ingredients: Coconut oil
The pan must be properly heated before adding the batter - a drop of water should sizzle and evaporate on it. Maintain a steady, medium heat on the burner. Too high a temperature will burn the pancakes on the outside before they have a chance to cook through. Fry in batches, without overcrowding the pan.
5

Fry the pancakes for about 2-3 minutes on the first side. You will know they are ready when small air bubbles start to appear on the surface and the edges become matte and slightly golden. Using a thin, flexible spatula, gently lift and quickly flip each pancake. Fry on the other side for another 1-2 minutes, until fully cooked and golden brown.

These pancakes are more delicate than traditional ones, so use a thin spatula (preferably silicone) to easily slide it underneath without damaging the structure. If you're not sure if they are ready, you can gently press the center with your finger – the batter should be springy.
6

Remove the finished pancakes from the pan and transfer them to a plate. Continue frying until you use up all the batter, adding a little more oil between batches if necessary. Serve immediately while they are warm. You can stack them high and decorate with fresh fruits, such as blueberries or raspberries. Additionally, you can sprinkle them with coconut flakes for crunch.

Ingredients: Coconut flakes
To keep the first batch of pancakes warm while frying the next ones, you can place them on a plate in an oven preheated to 70-80°C. They taste best fresh, served with your favorite toppings that will enhance their flavor and nutritional value.

Fun Fact

💡

From a botanical point of view, a banana is a berry! Its scientific name, Musa sapientum, means 'fruit of the wise'. Ancient sages in India are said to have meditated in the shade of banana trees, nourishing themselves with their fruits.

Best for

Leniwe śniadanie w weekend Szybki posiłek po treningu Zdrowy deser dla dzieci Podwieczorek bez wyrzutów sumienia

Tips

🍽️ Serving

The pancakes are delicious on their own, but you can turn them into a royal dish! Serve with a dollop of thick Greek yogurt or skyr for an extra boost of protein. Fresh fruits like blueberries, raspberries, or slices of kiwi will add vitamins and freshness. For crunch, sprinkle them with toasted almond flakes or pecans. Kids will love them with a bit of peanut butter and banana slices.

🥡 Storage

If you have leftover pancakes, you can store them in the refrigerator in an airtight container for 2-3 days. It's best to reheat them for a few seconds in the microwave or on a dry, heated skillet to regain their softness. They can also be frozen, placing individual pancakes between parchment paper to prevent them from sticking together.

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