My friend found in a book a very interesting recipe for muffins or pancakes – both were possible. So she asked me if I want to come over and try with her this recipe and shoot some photos. I packed immediately and off…
Banana and pecan sounds really great for muffins. I took my camera, she took the ingredients. She looked up the recipe and prepared all as written in the book. On the way doing we decided for pancakes. I love pancakes and they are a little bit lighter than muffins.
- 1/4 cup coconut flour
- 2 tbso arrowroot powder
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup pecans (toasted and chopped)
- 3 large eggs
- 1/4 cup coconut oil
- 2-3 bananas (very ripe and mashed)
- 3 dates (pitted)
- Put the first four dry ingredients in a bowl and combine all well.
- Then put the wet ingredients together in a blender and mix well until smooth.
- Now scrape this mixture into the dry ingredients bowl and mix well until well combined.
- With a tablespoon put two or three pancakes (depends by how large the pan is) in a pan with already hot fat (coconut oil is best) and let them get golden on one side and then turn to let them fry golden on the other side.
- Put them on a dish one over the other. Keep them warm with a tissue.
- Enjoy!
Try them with cranberry syrup. Incredibly tasty! But they are great with every kind of sweet sauce, jam, marmalade, sweet cream or what else comes in your mind. Children will love them too.
They are best when warm but also cold and the next day they are still a great taste.
