Banana-Coconut Pancakes

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For some reason I am completely and hopelessly unable to sleep in.  I’ve spent years thinking that I must possess some genetic mutation that explains this bizarre anomaly. Whether I climb into bed at 9 PM or 2 AM, as consistent as a Swiss train schedule, my eyes pop open at 6:45 in the morning. Recently I came to the realization that rather than being a sign of abnormality this may merely be a reflection of my obsession with breakfast.

When breakfast comes in the form of these Vegan Banana-Coconut Pancakes it’s hard not to bound out of bed. Particularly if you’re lucky enough to live with someone who programmed the coffee maker.

Vegan Banana-Coconut Pancakes (Gluten-Free, Dairy-Free, Egg-Free, Corn-Free)

Notes: Feel free to use sorghum or brown rice flour instead of the millet flour. If you don’t have ground flax, almond meal/flour will work too. There is no xanthan or guar gum in this recipe, but the ground flax makes the batter a bit elastic so spread the pancakes with the back of a spoon after pouring onto the skillet.

Dry Ingredients:

Wet Ingredients:

→ Place all dry ingredients into a medium mixing bowl.  Stir briefly with a whisk to incorporate.

→ Add the wet ingredients and mix thoroughly for a minute or two or until smooth.  Set aside for 5 minutes and heat a skillet on medium-high.

→ When the skillet is hot, grease it with your oil of choice (I use coconut oil). Spoon or scoop pancakes 1/4 cup of batter at a time onto the skillet.  You may need to use a spoon or heat-proof spatula to spread the batter into circles as it will be somewhat elastic.  *If your batter is extremely thick, feel free to add a bit more water.

→ Cook for 2-3 minutes and flip when the edges are just beginning to dry a bit (mine also looked like they were just beginning to dimple).  Peek at the underside with a thin spatula and flip when deep golden brown.  Cook the remaining side for 1-2 additional minutes. These pancakes will turn a darker color than traditional pancakes, but this adds to the complex, caramel-like flavor.

→ Serve warm with sliced bananas, shredded coconut and maple syrup.

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5 thoughts on “Banana-Coconut Pancakes

  1. I don’t have the Sleep-In-Gene either. Even so, I think these pancakes would taste just as good at 9am as 6:45am!

  2. Yum!

    Btw, I wish I had your timer.. I’d LOVE to wake up at 6.45 every morning.

    Actually for a good 5 months after moving to Australia I woke up at 8.20 every single morning. My greatest deviation was 8.23.. It was bizarre to say the least. A trip to NZ cured me. The time zones got mixed up and the magic spell took a fall.

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