PANCAKES WITH BANANAS & COCONUT (GLUTEN FREE RECIPE)

This recipe comes from a wonderful book. I said wonderful not only because it was written by the Scandinavian version of the perfect family, wonderful also because it’s full of fantastic ideas. The green kitchen tells of pistachio falafel and yoga pot, veggie and healthy recipes, when you eat it you seem to get better with the whole world. One of those cookbooks to keep as a family heirloom,  enjoying every time you browse it and that you’ll never get tire in doing it. This is the first cookbook that was given to me, and, like every first time, it will always be a bit ‘more special.

INGREDIENTS (Serves 4)

• 3 ripe bananas
• 6 eggs
• 100 grams of shredded coconut
• a pinch of ground cinnamon
• Corn oil for greasing the pan
• fresh strawberry, plain yogurt, honey all you want

MATCHING SOUNDTRACK: Cheerleader, Omi

PROCESS

Start by by peeling the bananas, cut into small pieces in a bowl and smash them with a fork. Now, in another bowl, break the eggs, blend them and add in the shredded coconut. Once it’s all well mixed add smashed bananas and a pinch of cinnamon, stir a little until it becomes a quite smooth batter. Now you just need to heat a frying pan with a little corn oil and pour a few spoonfuls of the mixture for each pancake. Keep the pancakes in a “small size”  because otherwise you might have some difficulties turning them, I think that the size you’ll see in the picture will be perfect, so don’t take risks. While the pancakes are cooking at one side put the lid on (to accelerate cooking), after a few minutes at low heat you can turn each pancake with a spatula and let them go even for a minute or two. Keep it up until the last pancakes, serving warm piled in the typical “tower”, sprayed by spoonfuls of yogurt, honey drops and handfuls of fresh strawberries.

Photography: Sara Cartelli.
© The Eat Culture.