I felt like I was in the tropics while eating these pancakes (I wish!!). The coconut flavour combines perfectly with fresh mango and pomegranate, and the banana adds just the right amount of sweetness. These pancakes are light, fluffy, and perfect for chilly winter mornings when you are dreaming about warm weather.
Serves 1 – Makes 4 three-inch pancakes
You will need:
2 tbsp Coconut flour
1/2 ripe banana, mashed
1/3 cup egg whites
1/4 tsp baking powder
coconut oil for pan
Heat a nonstick skillet over medium heat.
In a bowl, add the first 4 ingredients and mix until well combined and any big clumps are smoothed.
Melt the coconut oil in the hot pan, and spoon in about 1/8 cup of the batter. Flatten with the back of a spoon to make a 3-inch pancake. Let cook for about 3-4 minutes, until the top starts to bubble. Flip and cook another 1-2 minutes. Repeat until the batter is gone and top with fresh mango, pomegranate, shredded coconut, and maple syrup.