This past weekend I did something I've never done before, and it was a revelation. Usually on pancake mornings I cook up a batch, throwing them on my husband's plate as I go (so they don't get cold) in assembly line fashion—batter, pan, flip, toss, fork, gobble, repeat—leaving a few at the end for me to enjoy. Sunday, I warmed the oven and just added to the pile, making Zander wait impatiently as the smell of sweet baked goodness filled up our tiny little apartment. I stacked like SEVEN on top of each other, covered 'em in blueberries and a bit of maple syrup, and dug right in, getting a taste of each and every layer all at once. So indulgent, so satisfying, and the best part? Pretty damn healthy! A side of turkey bacon added a little salty to the sweet and made the perfect breakfast companion.
1 large ripe banana
1 tsp cinnamon
1/2 tsp vanilla
1 tbsp coconut flour
2 tbsp coconut milk (full fat) - you could prob use any non-dairy milk
1/4 cup of blueberries plus more for garnish
Unrefined Coconut oil - for frying
Put all ingredients except blueberries in a blender and blend on high til nice and frothy - bubbles are key. Add blueberries and mix together. Melt coconut oil (I used the coconut oil spray) in a non-stick pan on medium heat, pour pancake batter to desired size, flip after a couple minutes (or golden brown), let sizzle a minute or two more and keep warm until your batch is done. Stack 'em up and serve with real maple syrup, blueberries and a sprinkle of cinnamon.