Big Batch Banana Pancakes
For years I felt like goldilocks and the three bears when it came to pancake recipes. “That batch was too sweet!”, or “That batch was way too small!” I know everyone has their pancake “thing” - whether you like them fluffy or thin, or sweet or crisy, or flavoured, or whatever else. If we are making pancakes, I like to have enough to feed a crowd, or enough to have leftovers. This recipe is perfect (in my opinion) because it makes a big batch, and instead of sugar, the recipe uses banana, and they pair perfectly with greek yogurt, maple syrup, and fruit on top! For leftovers, freeze them with parchment in between, and pop them individually in the toaster when you want a quick snack or an easy breakfast.
Recipe
Big Batch Banana Pancakes
2 cups flour
1 tbsp baking powder
2 tsp baking soda
1/2 cup coconut oil, melted
1/2 cup mashed, ripe bananas
2 cups full fat coconut milk
2 large eggs
2 tbsp water
Directions
Mix together dry ingredients. In a separate bowl, mix coconut oil, bananas, coconut milk, and eggs.
Pour wet ingredients into dry and fold in until combined. Allow batter to sit for 15 minutes.
Meanwhile, heat skillet over medium heat until hot. Add a couple tsp of oil to the pan to prevent the pancakes from sticking.
Pour about a 1/4 cup of batter into the skillet for each pancake, giving a bit of space between pancakes so they don’t stick together. Cook for a couple minutes, until top is bubbled and bottom is firm enough to flip. After both sides are golden, remove and put on a platter and repeat with more batter. If batter starts to feel too thick, add water, a tbsp at a time, to thin the batter out a bit.
Serve immediately with greek yogurt, fruit and maple syrup.
Leftovers can be frozen in a sealed container, with parchment between each pancake, after pancakes are completely cooled.
