A Heaping TBSP of Life


~ presenting a slightly currated collection of all things edible ~

Tropical Pancakes

I rarely wake up craving pancakes, but when I do…the cravings are real!!

Of course, the one time that I woke up wanting a stack of these light fluffy pillows of buttermilk, sugar and all purpose flour also happened to be right smack dab in the middle of me doing a 28 day reset. I.e. no sugar, no dairy and no gluten. Talk about a mood killer! However, I was determined to stick to my guns and continue to avoid those foods. I was also determined to have pancakes!

I did a quick one-over of the kitchen (I like to pretend I’m on ‘Chopped’ when I do this…don’t judge me). I had a bag of frozen tropical fruit in the freezer, coconut flour and coconut shreds, and fresh bananas. What more could I ask for!?

I used my Ninja blender to quickly pulse everything together. It smelled SO GOOD when I opened it up! The combo of bananas and vanilla is heavenly. I also like to process just a little bit longer than you need to, I feel like it helps incorporate more air into the egg, thus making the pancakes a bit lighter.

Because this is such a simple recipe, you could definitely mix it up to get a totally different effect. I’m thinking applesauce instead of bananas next time and a cinnamon apple fruit compote on top. Yummy. 🙂

 

Tropical Pancakes
Ingredients
Topping
  • 1 tsp Vanila
  • 1 Cup Fresh or Frozen Tropical Fruit
  • Coconut Shreds
Pancakes
  • 1 Ripe Banana
  • 1/4 cup Coconut Flour
  • 2 Tbsp Almond Milk
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 2 Eggs
Instructions
  1. Dump your frozen fruit, vanilla, and a splash of water into a small saucepan. Put it over medium low heat and let it cook down, it will probably take 10-15 minutes if your fruit is all frozen. Stir it occasionally to make sure nothing sticks.
  2. Pulse the bananas, eggs, coconut flour, vanilla, salt and almond milk in a blender until well combined. Pulse another 30 seconds to incorporate a bit more air. If the batter is still too thick to pour add another Tbsp of almond milk and pulse again.
  3. Heat a skillet to medium heat and spray with cooking spray (I used avocado). Pour about 1/4 cup of the batter into the pan and cook until the edges begin to look dry. Using a large slotted spatula (a fish spatula works great) flip the pancake and cook another 2-3 minutes.
  4. Adjust the heat as necessary and re-spray the pan if the pancakes begin to stick. Continue cooking pancakes until all of the batter has been used. You should get 5 - 6 pancakes.
  5. Pile the pancakes on a plate and spoon the fruit over them. Sprinkle with coconut shreds.


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