Pecan & banana pancakes

New family tradition: banana pancakes, every weekend! Instead of heavy and buttered, these leave you feeling light and happy and like you just came from a tropical island - thanks to coconut flour and oil. 



One large very ripe banana
3 eggs
30 g / 0,5 dl whole wheat flour
30 g / 0,5 dl coconut flour
0,5 teaspoon baking powder
0,5 dl pecan nuts
2,5 dl milk
2 tablespoons of virgin coconut oil
Pinch of salt



Separate the eggs.

Combine the wheat and coconut flour, baking powder,  chopped pecans, sliced banana, coconut oil, and milk with the egg yolks and blend until smooth.

Beat the egg whites and salt to a hard foam. Fold the whites into the batter.

Fry on a pancake pan or in a waffle iron until you have golden, firm pancakes.

Tip: Use really, really ripe bananas and the pancakes get nice & sweet. Here black is the new yellow: do not through away those black, too-ripe-to-eat bananas, use them for pancakes!