My sister is a busy mom of the two cutest and smartest little girls out there, so you can imagine she is busy! She sent along this recipe and another that I will post this week, to share with you all! Enjoy!
Nothing gets me excited like the idea of a big breakfast- pancakes, bacon, sausages, eggs, the whole package deal. Growing up, our dad was serious about breakfast. Special days and most weekends he got busy scrambling eggs, shredding cheddar, sizzling bacon and flipping the pancakes, all so that his ladies three could enjoy the fruits of his labour. Starting the day out so deliciously, always made it feel special, which is probably why I love to make the same sorts of breakfasts for my own family. Unfortunately, since my daughters are only three and almost two, they have yet to appreciate the goodness of the scrambled egg, bacon, pancake combo and more often than not, just desire the pancakes…with double syrup, of course. So for now, I must content myself with making these banana delights until the day arrives when the rest of my family finally starts to beg for the “big breakfasts” that I so fondly remember. — Kellie
Wholesome Banana Coconut Pancakes
- 1 cup quick-cooking oatmeal
- 1 1/2 cups whole wheat flour
- 1/4 cup coconut flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 1/4 cups milk
- 2 tbsp honey
- 1 tsp vanilla
- 2 bananas, well mashed
- Pour the dry oats into a blender or food processor and process until well blended, to a flour-like texture.
- In a large bowl, combine the processed oats with the remaining dry ingredients.
- In another bowl whisk together the wet ingredients.
- Whisk the wet ingredients into the dry until well combined.
- Heat a griddle to medium-high heat and grease. Scoop batter onto the griddle.
- Flip when the dough in the centre begins to produce bubbles, and remove from the heat when the bottom side is golden brown.
- Top with your favourite syrup, powdered sugar, fruit, jam, whatever you like!