Hi-Protein Banana, Coconut, and White Bean Pancakes
Ingredients
Wet Mixture
Yield: 6 Portions
Ingredients
Amount
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
Amount
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
Amount
Canola oil pan spray
as needed
To Serve
Ingredients
Amount
Banana, sliced
as needed
Coconut, toasted
as needed
Butter
as needed
Maple or coconut syrup
as needed
Method
For the Wet Mixture:
- Place all wet ingredients in a blender and blend on high for 1 minute.
For the Dry Mixture:
- Place all dry ingredients in a large bowl and whisk until combined. Make a well in the center.
For the Pancakes:
- Add the wet ingredients to the well in the dry ingredients, and stir together until just combined.
- 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.
- 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.
- 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