Coconut pancakes with caramelized bananas

I have said many times, I believe that breakfast is the most important meal of the day. Lunch and dinner are important as well, but most of all their purpose is to fulfill our emotional culinary desires.

I try to eat healthy breakfast (most of the time)… with little exceptions, on those Sunday mornings, when I weak up, and my body and my mind have already decided that I am going to have a pancake breakfast… in those cases I am not in control and all I can do is cook the most delicious pancakes.

This time I wanted to cook coconut pancakes. I love coconut flavor, as it is so fresh, reminds me of summer, and it takes me to some other place and time, maybe a long beach, or deep coconut forest.

But I couldn’t eat just plain pancakes, even coconut… I was thinking of something sweet, which will not take away the flavor of the coconut… no chocolate or jam was appropriate, so I cooked some caramelized bananas.

Just perfect!

 Coconut pancakes-1
Ingredients:
300 grams flour
1 tea spoon baking powder
1 tea spoon salt
3 table spoons powder sugar
300 ml coconut milk
3 large eggs
100 grams melted butter

1 tea spoon vanilla extract
Optional: coconut flakes
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Beat the eggs in a large bowl.
Add both types of milk, vanilla extract, melted butter and sugar.
In another bowl combine all dry ingredients – flour (sifted), baking powder, salt.
Pour the wet ingredients into the dry ingredients and mix with rubber spatula, until well combined.

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Heat a non-stick skillet and spray with oil or butter.
Add a few table spoons of the batter. The batter should be thick and will not spread much in the skillet.
Cook on medium heat until you see bubbles on top of the pancake, then you flip over and cook for another 30-60 seconds.
Repeat the same with all pancakes.

Serve warm with peanut butter, chocolate, fruits or jam or caramelized bananas.

Check my super easy recipe for caramelized bananas here.

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