Flour-free Banana and Coconut Pancakes

Ingredients

3 ripe bananas

6 eggs, lightly beaten

50 g(½ cup) unsweetened shredded coconut

150 g(1 cup) blueberries (fresh or thawed if frozen)

½ tsp ground cinnamon

2 tsp virgin coconut or olive oil

Honey or natural yoghurt (optional), to serve

Method

Mash the bananas with a fork. Place in a bowl and whisk together with the eggs and the coconut. Add the blueberries (reserve a few for serving) and stir well to combine.

Heat the coconut ( olive ) oil in a 25 cm non-stick frying pan over medium heat. Add ¼ cup batter for each pancake – you should be able to fit 3 to 4 pancakes in at a time. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden – about 2 minutes on the first side and 1 minute on the other.

Stack the pancakes and top with the reserved blueberries. On weekends, we like to drizzle ours with honey or yoghurt.

Note: You can make the Pancakes without Blueberries.