Banana Coconut Pancakes

This is a delicious and healthy take on making a breakfast/brunch favorite! It is a soy free, dairy free, and fuckery free recipe! All of the ingredients are from whole foods and we do not use any preservatives. We added chopped pecans to give these pancakes a crunchy texture! Give these a try and tag us with your version!

Ingredients:

• 1/2 cup of sprouted, organic spelt flour

• 1/2 tsp of baking soda

• 2 ripe organic bananas

• 1 tsp of ground cinnamon

• 4 Tbs of organic date or maple syrup

• 1/4 cup of chopped pecans

• 1/4 cup of organic shredded coconut flakes

• 8 oz of water

• Olive, Avocado, or Grapeseed Oil

Instructions:

1. Put the flour, baking soda, cinnamon, coconut flakes, and chopped pecans in a mixing bowl. Mix them thoroughly!

2. Set this mixture aside and using another medium bowl, smash the 2 bananas with a fork.

3. Add the date syrup to the bananas and mix it all together.

4. Now you can add the wet ingredients into the dried ingredients and mix them until they are thoroughly combined!

5. Add 8 ounces of water and continue to mix the combination until they are well combined.

6. Preheat your pan or skillet to medium heat and coat it with a teaspoon of oil.

7. Use a 1/3 measurement cup to get an exact size pancake. When you drop the batter, use a spoon to smoothen out the pancake, so that it becomes thinner.

8. Allow the pancakes to cook until they are golden brown on both sides. Repeat until you cook the whole batter.

9. Top it off with sliced banana, date syrup, and coconut flakes! Injoy!

This recipe makes 12 pancakes.