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Banana blueberry coconut pancakes

Banana blueberry coconut pancakes

November 20, 2020
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Let’s prepare a breakfast full of energy, capable of providing proteins, antioxidants, vitamins and mineral salts as well as lots of taste and joy. Oh yes, because when you make pancakes it's always a party! And if the pancakes are prepared without adding sugar, butter or cream and only with fruit and wholemeal flour... then they are really irresistible.


3 raw bananas

100 grams of blueberries (fresh or thawed when you use frozen berries)

3 tablespoons of whole grain spelt flour

1 tablespoon of extra virgin olive oil

1 tablespoon of soy yogurt

2 eggs

50 grams of coconut flakes

1 teaspoon of cinnamon

Half a teaspoon of yeast powder

Mash the bananas with a fork. Separately, mix the flour with the yeast, coconut and cinnamon. Add these ingredients to the banana mixture. Add the eggs, oil and yogurt. Mix. Incorporate the blueberries. Heat a pan on the stove with a drizzle of extra virgin olive oil. Place a ladle of pancake batter and cook until bubbles form on the surface, this will take a couple of minutes. Flip the pancakes and cook on the other side for about a minute. Serve the pancakes with a topping of blueberries and, if you like, a drizzle of maple syrup.

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