Gluten Free Banana & Coconut Pancake Recipe

13 February 2021

Try mixing things up this pancake day with these super simple, healthy, flour-free, banana and coconut pancakes. Amazing for breakfast to fuel your workout, or afterwards to replenish your tissues and nourish your body.

Desiccated coconut is a great source of both magnesium and copper, the minerals needed to keep the tissues strong in our skin, tendons, ligaments, bones and teeth. These tissues contain collagen, a tough and resilient protein fibre which holds the tissue together. We need both copper and magnesium to support healthy collagen production and just 30g of desiccated coconut offers 43% of the recommended daily intake of magnesium for women, as well as a quarter of the recommended daily copper intake - it's a pretty useful ingredient.

What you need: (Makes 10/12 small American style pancakes)

• 3 ripe bananas
• 6 eggs, lightly beaten
• 75g desiccated coconut, plus extra for sprinkling
• 1 tsp ground cinnamon
• 150g fresh blueberries
• 2 tsp coconut oil, for frying
• 2 tbsp maple syrup, to serve
• Dollop of yogurt, to serve (optional)

What you need to do:

1. Mash the bananas in medium-sized bowl and then whisk in the eggs, desiccated coconut and cinnamon to make a batter. Then, stir in around 100g of the blueberries (just reserve the remaining few for serving)
2. Heat the coconut oil in a non-stick frying pan over a medium heat. Then add 2/3 tablespoons of batter for each pancake (you can have several pancakes in the pan at a time).
3. Use a spatula to carefully flip the pancakes when they have set and the bottom is golden (should take about 2 minutes on the first side and 1 minute on the second).
4. Stack the pancakes and top with the reserved blueberries and then drizzle with maple syrup and a big dollop of yoghurt (if you are using it) and sprinkle with a little extra desiccated coconut for perfection!

A little bit about Barrecore Instructor and food blogger, Lotty

“My background as a fitness instructor for Barrecore, combined with my love of cooking led me to get creative in the kitchen, switching up unhealthy ingredients for their healthier version. I started learning a whole new language with food in the attempt to change my diet around and started experimenting with creating all of the sweet things I love in a nutritious and delicious form. I love food and never wanted to feel like my diet was restricted, but instead learnt to cook and bake in a way that works in harmony for my body and nourishes from the outside in, whilst still being delicious!”