Coconut Banana Pancakes

These pancakes were influenced by our trip to Thailand, where coconut was a central part of many of the pancake recipes we ate there. At our yoga retreat, Wonderland Healing Center, they served a version of these pancakes. We decided to make them with whole wheat flour instead, and added a lot more coconut and some cinnamon.

Along with coconut in the pancakes, we also suggest trying coconut milk as a topping on your pancakes. You can pair it along with, or instead of, syrup. We were served coconut milk with pancakes everywhere in Thailand and loved this touch!

Ingredients

• 4 cups whole wheat flour

• 4 cups almond milk

• 6 bananas

• 3 tsp baking powder

• 1/2 cup desiccated or shredded coconut toasting the coconut first is optional

• 1 tsp cinnamon

• 1 tsp salt

• vegan butter or coconut oil for cooking the pancakes

• 2 tbsp sugar optional and to taste (we don't add it in)

Instructions

• In a large bowl, mash the 6 bananas.

• Add the rest of the ingredients to the bananas (except the vegan butter/ coconut oil). Mix well until you can't see any flour and you have a batter.

• Heat a large skillet or griddle on medium heat. Once the skillet is hot, add vegan butter or coconut oil to the pan. Using a large spoon, add large spoonfuls of pancake mixture to the pan.

• Adjust heat as needed so the pancakes don't burn, and they cook well through the middle. Remove pancakes as they cook and set on a plate as you cook the rest of the batter.

• Serve with syrup, coconut milk, berries and bananas.

Enjoy!