We all love pancakes! This version with raspberries and coconut from Verdenius is great for breakfast and lunch!
Pancakes with Raspberries and Coconut
Serving size: 4
2 bananas, peeled
a dash of salt
1,5 tsp cinnamon
50 grams grated coconut
50 grams raspberries (from the freezer)
fresh raspberries, coconut flakes and berry powder
Put the bananas in a bowl and mash them with a fork. Stir the eggs, cinnamon, salt and the grated coconut through the bananas. Then add the raspberries and stir again briefly.
Heat some coconut oil in a non-stick frying pan over medium high heat. For each pancake, you scoop 2 tablespoons of the batter into the pan. You can bake 3 or 4 pancakes at the same time. Bake the pancakes until they are golden brown at the bottom (this should take about two minutes). Then flip the pancakes carefully and bake them for one more minute.
Place the pancakes on a nice large plate and sprinkle some fresh raspberries, coconut flakes and berry powder over it. Serve warm with the maple syrup. Time to enjoy!