This past week here in Oregon, we have finally experienced glimpses of fall weather. Our incredibly hot summer definitely lingered longer than usual. Not complaining at all though! But it's a sure sign that summer has come and gone. And a great summer it was! As I reminisce, of course I think about our recent trip to Kauai. That island has a special place in my heart.
That's where my banana coconut pancakes come into play. I'm in love with the Hawaiian islands for MANY reasons. But the food can be quite incredible IF you know where to go. It makes me laugh just thinking about our first trip to Hawaii several years ago, Kauai to be exact. Not having a clue about the "precious blue book" or anything about the island. Let's just say our first breakfast there was not good and not cheap. We have come a long way since then and become much wiser as to where to go, what to eat, and where to find the good grub. For highlights and tips on some of my healthy finds, read my blog post Healthy Travels to Kauai.
Back to the pancakes. I developed this recipe with a desire to bring back some of the tastes Hawaii is known for. Coconut, bananas, and macadamia nuts. Wow, what an amazing trio that is! Pancakes is just the thing to bring them together. It's the perfect weekend morning breakfast to get you going and bring a warm, satisfying smile to your family's faces. Of course pancakes is good any day of the week, but for most, weekends are when we break away from our usual smoothies, oatmeal, chia pudding routine.
Some things you should know are: The batter should be thick but pourable. If you find it is too thick, add a touch of coconut milk. Your pancakes should be about 4 inches in diameter on your frying pan. If they are too large, it makes it very difficult to flip them successfully. And when you do flip them, they will seem delicate, like they don't want to stay in tact. Sometimes they don't. But the cool thing is, you can use your spatula to re-create your perfect circle again and it goes right back into place! No mess or pancake batter gets left behind. I make sure I put a little coconut oil on the frying pan each time I pour another batch of pancakes on it to ensure no sticking. After the pancake have been flipped, they actually become quite sturdy and lose their delicate state of being. So don't worry, once you get passed the first flip, you are home free with these guys.
1 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened coconut flakes
3/4 tsp baking soda
1/2 tsp sea salt
2 ripe bananas (about 1 cup)
1 tsp pure vanilla extract
1/4 cup maple syrup
coconut oil for frying
1/2 cup of chopped macadamia nuts
2 bananas, sliced
maple syrup, optional
grass-fed butter, optional
1. In a large bowl, combine the almond flour, coconut flour, baking soda, sea salt, and coconut flakes, making sure there are no lumps and everything is thoroughly mixed.
2. For the wet ingredients, I used my Vitamix. But you can use a food processor or a good mixer if you choose. Place the bananas, eggs, vanilla, maple syrup, and coconut milk in your high speed blender (or whatever method you choose) and blend until smooth.
3. Combine your wet and dry ingredients and mix well.
4. Heat your frying pan on medium heat with about one tablespoon of coconut oil. Pour your patter into pancakes about 4 inches in diameter. I cook 3 at a time so I have plenty of room to flip them. Cook the pancakes for about 4-5 minutes or until they are golden brown. Then carefully flip the pancake and cook for another minute or two. Repeat the process.
5. Top with butter (I usually skip the butter but it's your choice), chopped macadamia nuts, and banana slices. Serve with maple syrup if desired. This recipe yields about 12 pancakes. You can store any leftovers in your refrigerator. They freeze really well too!