Banana-Coconut Pancakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you are using an electric skillet, preheat it to 350°F.

Step 2

In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.

Step 3

Whisk to blend.

Step 4

In a small bowl, combine the coconut milk, mashed banana, egg, maple syrup, coconut oil, and vanilla.

Step 5

Whisk until blended.

Step 6

Pour the liquid mixture into the flour mixture and mix just until combined.

Step 7

If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat.

Step 8

You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.

Step 9

If necessary, lightly oil the cooking surface with additional coconut oil or cooking spray (nonstick surfaces likely won't require any oil).

Step 10

Using a 1/3 -cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.

Step 11

Sprinkle shredded coconut evenly over the raw tops of the pancakes while they cook.

Step 12

Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2 inch of the perimeter is matte instead of glossy).

Step 13

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.

Step 14

Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.

Step 15

Serve immediately or keep warm in a 200°F oven.

Step 16

Top individual servings with sliced bananas and serve with more maple syrup or honey on the side.

Step 17

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.