The internet seems to full to the brim with healthy recipe ideas at the moment for which I welcome with open arms as I love browsing through blogs and Instagram for fun recipes with new and exciting ingredients. This was the first recipe I made from the Green Kitchen Travels cookbook and was a great success. It is one of my favorite things to have on a day off as a no-sugar-super-healthy-very-delicious-brunch.
Ingredients you will need:
- 3 ripe bananas
- 6 organic eggs
- 1 cup / 100 g shredded coconut
- 1/2 cup / 70 g fresh blueberries or thawed frozen
- 1 tsp ground cinnamon
- coconut oil (for frying)
Make the batter: Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon
P.S. I topped mine with Algave nectar to bump up the sweetness levels and I also recommend to resist any temptations to skip the desiccated coconut as it adds that extra burst of sweetness. I managed to get a 250g for £2 and I haven't even touched the sides yet.
