Banana-Coconut Pancakes with Tahini Drizzle

Servings: 1

Who doesn’t love pancakes? A classic recipe but there are so many varieties and everyone can pretty much adjust it to their liking. I used to have a recipe for fluffy pancakes which I followed for years but there was something wrong with it because the batter was always too dense and thick, I couldn’t even pour it. Since I’ve heard about these banana pancakes, I’ve been making them every week. Easy to make, simple ingredients and delicious, as always.

The basic recipe calls for one banana and two eggs but this time I decided to elevate it and add some extras. As a topping you can use whatever you like but here I opted for some tahini and added some pear slices after taking the photos. I suppose some homemade berry jam will work, too (I’ll give you the recipe for that soon).

What you’d need:

  • Eggs – 2
  • Bananas – 1
  • Coconut flakes – 1 Tbsp
  • Coconut flour – 1 or 2 Tbsp (see step 2)
  • Baking powder – 1/2 tsp
  • Coconut oil – 1 tsp

How to make them:

  1. Make your batter by beating the eggs in a bowl with a fork. Then mash the banana and add it to the mixture. Make sure there are no lumps that are too big and mix everything well.
  2. In a separate small bowl mix the coconut flakes, coconut flour and baking powder and add this to the mixture. What’s important here is how much coconut flour you use. If the banana is very ripe, you might need to use two tablespoons of flour, just to make everything thicker; if it’s not ripe enough, then only put one tablespoon of coconut flour. In my first attempt to make these I put three tablespoons but the more the merrier is not valid here – the pancakes tasted rather dry at the end.
  3. You are ready to fry them! I use only a teaspoon of coconut oil, so it’s not actually frying but make sure that your pan is a non-sticking one! Spoon two tablespoons of the mixture in two or three places in the pan, depending on its size, and let them cook for 3-4 minutes on each side on a medium heat. If it’s too strong, reduce the heat but then you’ll have to wait a bit longer for them to cook evenly.
  4. Arrange your pancake tower on a plate, garnish with some extra banana slices, more coconut flakes and drizzle the tahini on top. Mine was very runny, so it was perfect, but if you can’t find one that’s so smooth, feel free to add your favourite kind of nut butter. As I mentioned earlier, I also added some pear slices and they made all the difference, it was a great combo of flavours! Of course, you can use any kind of fruit that you like, there are no limitations.

I’m currently testing a vegan version of these and I’ll post it once I’m happy with it. Until then, enjoy your pancakes and if you make them, share on social media using the hashtag #owlbeeeating, so that I can see them and share!

In case you need me… #owlbeeeating!

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