Banana-Coconut Pancakes

Ingrediencie

1 cup white whole wheat flour or regular whole wheat flour

1 tablespoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon fine sea salt

¾ cup light coconut milk

1/3 cup mashed ripe banana (from about 1 medium-large banana)

1 egg

2 tablespoons maple syrup or honey, plus more for serving

2 tablespoons coconut oil or unsalted butter, melted

½ teaspoon vanilla extract

¼ cup unsweetened shredded coconut, for sprinkling

1 medium banana, thinly sliced, for garnish

Postup

If you are using an electric skillet, preheat it to 350°F.

In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Whisk to blend.

In a small bowl, combine the coconut milk, mashed banana, egg, maple syrup, coconut oil, and vanilla. Whisk until blended.

Pour the liquid mixture into the flour mixture and mix just until combined.

If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional coconut oil or cooking spray (nonstick surfaces likely won't require any oil).

Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.

Sprinkle shredded coconut evenly over the raw tops of the pancakes while they cook. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about ½ inch of the perimeter is matte instead of glossy).

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.

Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary. Serve immediately or keep warm in a 200°F oven. Top individual servings with sliced bananas and serve with more maple syrup or honey on the side.

Poznámky

From: Love Real Food by Kathryne Taylor

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.