I’ll start with an apology as I’ve kind of gone bonkers for bananas lately. They’re just so mushy and malleable and crazy transformative when it comes to creativity in the kitchen. And I just simply cannot get enough of them lately.
Of course there are banana breads and banana smoothies. But did you know that bananas can also be used as a substitute for eggs? True story. Or that with a little powdered sugar, they can become buttercream-like frosting, without the buttercream? Or that, when mixed with sugar and cinnamon, they make a delightful and sweet stand in for butter (perfect for morning snacks or dessert crumbles).
Simply put, bananas are bananas. So let me add one more recipe to the mix and then I promise I’ll stop (maybe).
Banana blueberry coconut pancakes. They are so simple (mush, mix, pan fry, eat) that you can make them on a lazy Sunday morning or even during a midweek morning rush. They take as much time (or less) to make as it would take to wait in line at your favorite local coffee shop and buy a high sodium muffin or bagel. Meaning, this quick low-sodium breakfast recipe is worth it. Plus, if you want to hit that snooze button, you can always make these the day before and just reheat them in the microwave or toaster oven at work.
And if you have some Greek yogurt on hand or a little jam, smother them in a dollop or two of each for something really special. Dressed or undressed, you’ll be happy.
Of course if you’re on a low-potassium diet, leave out the bananas and try some steamed, mashed pears or applesauce for extra flavor and texture. And if you’re worried about lightening things up post holiday, I’m pretty sure the use of coconut oil and blueberries here makes this count as detox worthy.
So go get a bunch. And chow on.
BANANA BLUEBERRY COCONUT PANCAKES
- 1 large, mushy banana
- 1 egg, whisked
- 2 tablespoons all-purpose flour
- 1 handful blueberries, cut in half
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coconut oil
In a medium bowl, mix the banana, egg, and flour until well combined. Add the blueberries and cinnamon, and give the batter another few swirls.
Then, heat and melt the coconut oil in a medium sized pan. When hot, add the batter to the pan, making three golf ball-sized pancakes at a time, careful not to crowd the pan. Cook for about 3 to 5 minutes per side. Remove the cooked pancakes and continue until all the batter is used. Then, eat.
Note: To make a quick topping, heat an extra handful of blueberries, a teaspoon of jam, and a teaspoon of water in the same pan for about 10 minutes until the water evaporates. Then pour the hot blueberry jam sauce all over the pancakes. And eat.