Banana & Blueberry Pancakes Serves 4
3 ripe bananas 6 organic eggs 1 cup / 100 g shredded coconut 1/2 cup / 70 g fresh blueberries or thawed frozen 1 tsp ground cinnamon Coconut oil, for frying
Make the batter:
Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes:
Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.
Recipe from Green Kitchen Stories http://www.greenkitchenstories.com/flour-free-banana-blueberry-pancakes/