Coconut & Banana Pancakes from ‘Nourish’

This week, we’re spotlighting recipes from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost, and Holly Davidson (Kyle Books). Along with fitness and beauty advice, Nourish features food stylist and personal chef Amber Rose’s healthy, seasonal recipes. Try making the recipe at home and let us know what you think!

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Photo: David Loftus

By Amber Rose, Sadie Frost, and Holly Davidson

Coconut & Banana Pancakes
Serves 2–3

I love pancakes (who doesn’t?)! These little ones are great topped with fresh fruitand yogurt for breakfast or brunch, or served as an afternoon snack. Sounds naughty but it doesn’t have to be if you use organic cream or whipped coconut cream sweetened with honey and a fresh sugar-free berry jam — then everything is good for you and totally nourishing.

2 ripe medium bananas, coarsely chopped
4 whole eggs
2 tablespoons honey
¾ cup unsweetened, dried coconut flakes
1 cup almond meal
½ teaspoon gluten-free baking powder
Coconut oil or ghee

To serve:
A few spoonfuls of your favorite yogurt
Handful of your favorite seasonal fruit
Toasted coconut or cacao nibs

Put the bananas, eggs, and honey in a food processor and purée until light and fluffy (or use a bowl and an immersion blender). Add the coconut, almond meal,
and baking powder and beat to combine.

Heat up a tiny amount of coconut oil or ghee in your frying pan over low–medium heat. Cook in batches, allowing a large spoonful of mix per pancake — too big and they are really hard to flip, so keep them on the small size. Cook thoroughly — they should take about 1 ½ minutes on each side; you will know when to flip them once little bubbles start to appear on the surface. Keep warm and continue to cook the rest of the batter, adding a little more oil to the pan between batches.

Serve while hot and delicious, with some of your favorite toppings.

Reprinted with permission from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost, and Holly Davidson (Kyle Books).

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More healthy recipes to make at home:

Mango, Ginger, and Microgreen Juice

Cauliflower Black Bean Bowl with Kale and Guacamole

Spicy Stir-Fried Bok Choy and Shiitakes