• Hi-Protein Banana, Coconut, and White Bean Pancakes


    Wet Mixture

    Yield: 6 Portions

    • Ingredients
    • Banana, peeled
      1 ea.
    • Buttermilk, or coconut milk
      1 1/2 cups
    • Water, warm
      1/4 cup
    • Honey
      2 Tbsp.
    • Coconut oil
      2 Tbsp.
    • Vanilla extract
      1 tsp.
    • White beans, drained, rinsed
      1 cup

    Dry Mixture

    • Ingredients
    • Oat flour, or rolled oats*
      1 cup
    • Coconut flour, or desiccated coconut*
      1/2 cup
    • Flour, all-purpose or gluten free
      3/4 cup
    • Coconut sugar or brown sugar
      2 Tbsp.
    • Baking powder
      1 Tbsp.
    • Salt
      1/2 tsp.

    • Ingredients
    • Canola oil pan spray
      as needed

    To Serve

    • Ingredients
    • Banana, sliced
      as needed
    • Coconut, toasted
      as needed
    • Butter
      as needed
    • Maple or coconut syrup
      as needed


    For the Wet Mixture:

    1. Place all wet ingredients in a blender and blend on high for 1 minute.

    For the Dry Mixture:

    1. Place all dry ingredients in a large bowl and whisk until combined. Make a well in the center.

    For the Pancakes:

    1. Add the wet ingredients to the well in the dry ingredients, and stir together until just combined.
    2. Heat a non-stick griddle on medium high. Spray with canola oil spray and using a 3-ounce ice cream scoop or ladle, spoon the pancakes onto the griddle.
    3. Flip the pancakes when the first side is golden brown and there are visible bubbles on the tops of the pancakes; cook approximately three minutes per side.
    4. Serve with butter, additional banana slices, toasted coconut and syrup.
     Note* If using rolled oats or desiccated coconut, place in blender and blend on high until a fine powder is achieved. Recipe by Chef Barbara Alexander