Flour-Free Banana & Coconut Pancakes These pancakes are nothing less than a family classic. We always prepare a large stack of them when we make brunch. We have been making them for years and shared the recipe with most of our relatives and friends. And from what we have heard, they have passed the recipe on to their friends. The pancakes have a lovely fruity flavour and are easy and quick to make. What is also great is that they only call for very few ingredients, are completely flour-free and still very thick and rich. They also make a quick snack anytime of day, and a perfect post-workout meal. Makes 10 pancakes 3 ripe bananas • 6 eggs, lightly beaten • 50 g (2 oz/½ cup) desiccated coconut, plus extra for sprinkling • 150 g (5 oz/1 cup) blueberries (fresh or thawed if frozen) • ½ tsp ground cinnamon • 2 tsp coconut oil, for frying • 2 tbsp of maple syrup or plain yoghurt, for topping (optional) Mash the bananas with a fork. Place in a medium-sized bowl and whisk together with the eggs and coconut. Add the blueberries (reserve a few for serving) and stir well. Heat the coconut oil in a 25 cm (10 in) nonstick frying pan over a medium heat. Add two to three tablespoons of batter for each pancake. You should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden - about 2 minutes on the first side and 1 minute on the other. Stack the pancakes and top with the reserved blueberries. On weekends we like to drizzle ours with maple syrup or yoghurt and sprinkle with a little extra coconut.
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