Coconut Banana Pancakes

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I hail from a family of pancake aficionados.

Every birthday morning, after being showered with the “Wake Up, Megaroons” song, my dad, commonly referred to as Pancake Man, would always have a heaping plate of fluffy, white stacks waiting upstairs for me. Some years it was Mickey Mouse, while other times it was a music note shape, but my absolute favorite was chocolate chip pancakes sans the maple syrup.

Even now, when I get a chance to sneak back up to Iowa for a visit, this breakfast dish is my go-to comfort food no matter the hour of the day. Of course, my palette has matured somewhat over time and nowadays I crave more of the healthier, fruit-based concoctions.

I guess you could say I inherited the Stiles skill of pancake-making because most Saturdays I’m found in the kitchen whipping up a batch for Andrew and myself. Take a look at this easy and delicious recipe I recently came across online. It’s been tasted and approved over in our apartment, so I hope you all enjoy it as much as we did!

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Ingredients:

1/2 mashed banana

1/4 cup orange juice

1/2 teaspoons baking powder

1/2 teaspoons ground cinnamon

1/2 cup unsweetened almond milk

3 tablespoons flax meal

4 teaspoons coconut oil

1/2 cup oat flour

1/2 cup unsweetened shredded coconut

Pinch coarse salt

Peach segments for serving

Honey for serving

Directions:

In a large mixing bowl, combine banana, almond milk, flax meal, and 2 teaspoons oil and then let stand until thickened for about 10 minutes.

Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch course salt. Batter will then begin to thicken even more.

Heat 2 teaspoons oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with peach segments and honey and then, most importantly, enjoy!

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