I’m still trying to master the art of pancake making – yes, it is an art in my opinion. Making pancakes from scratch isn’t always an easy task, but these pancakes came out wonderfully. Using banana in your pancake batter is a great way to add sweetness without having to use sugar, and it also gives a fluffier texture. Just make sure that whenever you bake with banana, that the bananas are ripe (they should have spots!), otherwise they won’t add that much flavour. I topped the pancakes with homemade cranberry compote, which I think just took it to a whole ‘notha level, but you could also just top them with sliced banana and drizzle with pure maple syrup – they will still taste fantastic.

INGREDIENTS

Banana Pancakes

1 medium ripe banana

1/4 cup coconut flour

1/4 tsp baking soda

1/4 tsp ground cinnamon

2 eggs*

1 vanilla bean, split lengthways, seeds scraped

1/2 cup unsweetened almond milk

2 Tbsp coconut oil

Cranberry Compote

1 cup pure organic apple juice

1/2 cup coconut sugar

2 cups frozen cranberries*

*Notes: This would also work well with frozen blueberries if you don’t like cranberries.

DIRECTIONS

1. Mash banana into a paste in a medium bowl with a fork. Add coconut flour, soda, cinnamon, eggs, vanilla seeds and almond milk; stir to combine.
2. Melt 1/3 of the coconut oil in a large non-stick pan over low-medium heat. Spoon tablespoons of batter into pan, flatten slightly; cook for about 2 minutes or until bubbles appear on the surface. Mixture is delicate so, using a wide spatula, carefully turn over; cook a further 1 minute or until cooked through.
3. Remove from pan, keep warm. Repeat with remaining coconut oil and batter.
4. Serve pancakes topped with compote, if desired.