If you’re like me, you live for breakfast foods. (And I’m not just talking about the mimosas…) Unfortunately most of my breakfast faves are full of sugar and fat. 😦
The good news is that there’s a compromise, and its name is: Coconut banana oat pancakes.
Banana pancakes are one of my favourite foods — they’re healthy, they’re filling, and they taste like everything I love about breakfast.
I’ll warn you all now that when I cook, I rarely measure, so when I write out recipes I’m usually approximating. Feel free to make changes and let me know if I’ve messed up the proportions! Here’s the recipe:
Coconut Banana Oat Pancakes
1/4 cup almond, coconut, or regular milk
1/2 tsp vanilla
1/2 tsp honey (optional, and only if you prefer a sweeter pancake or don’t want to use syrup or berry sauce)
1 banana, mashed
1/2 cup quick oats
1/2 tsp baking powder
1 tsp cinnamon
1 tbsp shredded coconut
1/2 tsp chia seeds (can replace with seeds of choice — I like chia seeds for their health benefits!)
2 tbsp crushed walnuts (optional)
Mix dry ingredients and wet ingredients separately and then combine. Cook on a griddle or fry pan over medium heat. (You will need to form the pancake a little bit. I usually use a spoon to scoop out the batter and then pat it together a little bit in the pan. The oats can cause it to fall apart a bit if you don’t pack it together.) Keep an eye on the pancake and when it’s lightly brown on one side, flip it and cook for another 30 seconds to 1 min. You can tell the pancake is done when it’s firm.
They smell soooo yummy while they’re cooking! Enjoy them with either a berry sauce as a topping, or a little bit of maple syrup. I chose to use a bit of Hawaiian coconut syrup and topped them with some blueberries and shredded coconut.
Let me know how it works out for you — and enjoy!