Banana and coconut pancakes

These pancakes are delicious for their banana and coconut flavour, texture and creaminess.

They’re so simple and quick to make, they’ll become a go-to when you’re craving pancakes the most.

High in protein and healthy fats, these will leave you feeling satisfied and sustained.

Banana and coconut pancakes

Serves 2-3 (makes approx. 6)

INGREDIENTS

• 1 medium to large Cavendish banana

• 2 eggs, lightly whisked

• 1 heaped tbsp Greek Style Natural Yogurt

• 1/2 cup desiccated coconut

• 1/4 cup almond meal

• Pinch of salt

• 1/2 tbsp butter, for frying

• 1 banana, sliced

• Honey, to serve

• Cream, whipped, to serve

METHOD

Crack the eggs into a bowl and lightly whisk.

Add the banana and mash to combine.

Add the yogurt, coconut, almond meal and, salt. Whisk to combine.

Heat the butter in a non-stick frying pan over a medium heat.

Place 1/4 cups of the pancake mixture into the pan and add some sliced banana to each uncooked side.

Cook for 3-4 minutes or until bubbles appear on the surface.

Flip and cook for a further 1-2 minutes or until golden.

Repeat with the remaining mixture.

Layer the pancakes onto a plate. Top with cream and drizzle with honey to serve.