Coconut-Oat Pancakes with Macerated Banana Cream (Edit recipe)

Pancakes this good aren’t just breakfast, it’s a treat! Delicious, dense and healthy these pancakes are simply the best. It’s healthy, filling and incredibly satisfying!! Ditch the syrup for this utterly delicious and smooth Banana cream. Serve this delectable Banana cream with pancakes or toast.

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	499
Fat:	19 g
Carbohydrates:	71 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	707 mg
Fiber:	11 g
Sugars:	25 g
Calculated per serving.

by A Turmeric Tale

View original recipe

Serves: 2

Ingredients

Pancakes

1 Egg
3 Tbsp Coconut Flour
5.5 Tbsp Oat Flour
2 Tbsp Hemp Hearts
1 Tbsp Pure Maple Syrup, (or sweetener of your choice)
1/2 tsp Vanilla Extract
1 tsp Baking Powder
pinch Baking Soda
1 tsp Apple Cider Vinegar
1/4 cup Almond Milk, (or milk of choice)

Macerated Banana Cream

2 Banana, ripe, chopped
1/3 cup Coconut Cream
pinch Salt
1/4 tsp Cardamom Seed, ground
1 tsp Coconut Sugar, (if the bananas are not too ripe you can add more sugar)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pancakes

In a mixing bowl whisk one egg with milk and maple syrup (or sweetener).
Add to the bowl: oat flour, coconut flour, baking powder, baking soda.
Add 1 tsp apple cider vinegar and let react for 10 seconds or so.
Whisk everything to combine into a smooth batter.
Add hemp hearts and mix well. Don't worry if the pancake batter has a thicker consistency than normal pancakes. This is completely normal when cooking with coconut flour.
Let the pancake batter rest for 5 minutes. Do not skip this step.
Into a hot pan add some butter and spoon 1/3 cup of pancake batter.
Cook the pancakes on medium heat on both sides until done.

Macerated Banana Cream

Cut the bananas into thin slices and put them in a small saucepan.
Add the coconut sugar and cardamom powder on top of the slices and mix to coat the banana pieces.
On low flame, let the bananas and sugar sit for about 5-6 minutes.
Add the coconut cream to the bananas and mix well.
Heat the mixture gently over a medium heat for about 5 minutes without boiling.
Once the bananas have cooked down completely, remove from flame.
Once the mixture has cooled, blend it into a smooth puree. Store in an airtight container.