It’s very easy to make these delicious banana pancakes.
I have been making these pancakes a lot, as part of my breakfast, since coming back from a stay at a Sri Lankan Ayurveda and yoga retreat.
The food at this amazing retreat (Sen Wellness Sanctuary - this will open a new window) was mostly vegan/vegetarian and the inspiration for my recipe comes from food they served at the retreat.
Coconut, in different forms, plays a big role in Sri Lankan cuisine. I have continued to use it a lot myself since coming back to Scotland and I can only say that this type of healthy fat has had a positive effect on my body.
I lost weight while away and have continued to keep the weight off since coming home.
While I can’t get hold of whole coconuts in my neck of the woods on the Scottish West coast, I can buy fresh pieces of raw coconut which I grate myself.
If you are buying desiccated coconut, look out for natural varieties sold in health food stores.
The flours I am using for the banana pancakes are oat flour and brown rice flour. As I’m such a fan of coconut I sometimes replace part of the other flours with some coconut flour.
These pancakes are vegan as I don't use any eggs.
Banana Pancakes: this will make approximately 8 small pancakes
You could serve these lovely pancakes with fresh berries or luscious mango slices.
I eat them with sliced avocado and either just grated fresh coconut or coconut sambal - grated coconut mixed with finely chopped red onion, crushed/minced garlic, black pepper, some cayenne pepper, salt and fresh lime juice.