My favourite meal of the day has always been breakfast. The funny thing is, I rarely eat it. Working full time in London means waking up at ridiculous o’clock each morning, and rushing out the door so I don’t miss my train. By the time I finally get around to eating something it’s usually about 10am, and involves lukewarm soggy toast while I stare blankly at my computer screen. The fact that I rarely get to sit down and enjoy a nice breakfast makes it all the more special when I actually do get to.
My ideal breakfast always involves something sweet. It’s what I grew up with back in Canada, and one of the things I miss the most in the UK. Traditionally UK breakfasts aren’t sweet like that ones I grew up with, but finding pancakes, waffles or french toast on brunch menus is increasingly common. When I was a kid my favourite breakfast was homemade waffles with fresh strawberries and whipped cream. It’s still my favourite today, although it’s something I rarely have because let’s face it – they’re really not that good for you.
Lately I’ve been trying to find healthier breakfast options that still satisfy my sweet tooth. I was thrilled to come across a recipe for healthy coconut banana protein pancakes from Becs at Lay The Table. They’re simple, naturally sweet, and surprisingly filling. They’re also dairy, gluten, wheat and sugar free!
I think my favourite thing about these pancakes was the Hey Boo Coconut Jam topping that Becs recommended to be put on top of the pancakes. Coconut jam! Seriously, where has this been all my life? The coconut jam isn’t sugar free, but I figured a little sugar would be ok considering there’s none in the actual pancakes themselves.
Coconut Banana Protein Pancakes
I scaled back the recipe and made a few changes, including the addition of some desiccated coconut because I absolutely love coconut. The more the better!
I’ve made these pancakes a few times now for my son and I, and we love them – especially with the coconut jam and some fresh berries on the side.
- 1 Banana
- 1 Large Egg
- 2 Tbsp Coconut Flour
- 1 Tbsp Desiccated Coconut
- 1 Tbsp Almond Milk (optional)
- 1 tsp Gluten Free Baking Powder
- 1 tsp Natvia Sweetener (or other sugar free alternative such as Splenda)
- 1/4 tsp cinnamon
- In a large measuring cup, combine all of the ingredients together using an electric hand blender until well combined. The batter will be thicker than normal pancake batter, but still spreadable. If you think it's too thick you can add a tablespoon of almond milk to thin it down a little.
- Pre-heat a non-stick pan on low - medium heat, and allow the batter to rest until the pan is hot.
- Coat the pan with non-stick cooking spray*, and pour 1/4 cup of batter onto the hot pan. Because the batter is thicker than normal pancake batter, use a small spatula or spoon to help spread it around in an even circle. Cover with a small pot lid to help seal in the heat and cook the pancake evenly.
- Once the pancake begins to turn an even golden brown colour flip it over to cook the other side. Replace the lid, and cover until golden brown on the bottom and cooked throughout.
- Repeat the above steps until all of the batter is used.
- Serve the pancakes with fresh fruit, coconut jam, lemon curd, or maple syrup.
* Coconut oil or butter can also be used, but I found my pancakes turned out best with the non-stick cooking spray