Growing up, my younger sister emerged as the Maker of Pancakes, and she wielded her spatula almost every Saturday morning. This involved careful assembly of the ingredients per the directions on the Bisquick box, and she was a pro. We’d hover over the electric griddle, and wait for the telltale bubbles to start appearing, then popping, signaling that pancake goodness was about to happen to us. And then, it was time to slather them up with our toppings of choice and get down to business.
For some reason, my sister decided to grow up and get married and have kids, so she’s not around to make me pancakes anymore. Sigh. I’ll get over it.
Now that I am forced to make my own pancakes, I have outgrown the boxed mix and become a from-scratch kind of gal. Every so often, I get a hankering for banana pancakes, so I consult the Knower of All Things (Google), and find a recipe that calls for mashing up ripe bananas and adding them to the batter. Dutifully, I oblige, and end up with gummy discs of warm banana-y dough. Disappointment ensues.
One Saturday, as I was slicing up bananas for Mini-Me, I had an ephiphery*. Uh, I mean, an epiphany. Why not stuff the bananas BETWEEN the pancakes, rather than in them? Was it just crazy enough to work?
Yes, yes, it was. Suddenly coconut was toasting in the oven and I knew I was on my way to something amazing. I present to you, dear friends, Banana Coconut Stuffed Pancakes.
They are made with light spelt flour, which is a whole grain and wheat-free (although not gluten-free). You can easily substitute your favorite gluten-free flour blend, however. These pancakes also don’t have any eggs or oil, and they are still tender and delicious. I highly suggest making extra and refrigerating or freezing them for a quick breakfast later in the week. They reheat well in the microwave or toaster.
Oh, yeah, baby.
Go get your spatula, you’ve got some flippin’ to do.
Banana Coconut Stuffed Pancakes
- 2 cups light spelt flour (or other flour of choice (like a gluten-free mix, perhaps!))
- 1 teaspoon salt
- 2 Tablespoons baking powder
- 3 Tablespoons unrefined sugar (or sweetened shredded coconut)
- 1 Tablespoon ground flaxseed meal
- 3 Tablespoons water
- 2 cups non-dairy milk of your choice
- 1 teaspoon vanilla (optional)
- 2 ripe bananas (sliced into discs)
- 1/2 cup unsweetened coconut flakes
- Cooking spray to coat the griddle or skillet (I love the coconut oil sprays)
- Preheat oven or toaster oven to 325. Spread the unsweetened coconut flakes evenly on a baking sheet, and toast in the oven for 5-6 minutes, checking often to keep them from burning. Alternatively, you can toast the coconut on the stovetop in a nonstick skillet set over medium heat.
- Mix the ground flaxseed meal and water into a small cup and set aside.
- Preheat electric griddle to 375, or a nonstick/cast iron skillet to medium heat.
- Add dry ingredients to a large bowl and mix to combine. Add the non-dairy milk, sugar/sweetened coconut, vanilla, and flax/water mixture. Gently fold the liquid into the dry ingredients, being careful not to overmix. Let batter rest for 5 minutes while the griddle or skillet is preheating.
- Spray a fine mist of cooking spray on the griddle or skillet, and portion a 1/4 cup of batter onto the cooking surface. Cook for approximately 2 minutes, or until the edges appear dry and the surface bubbles have begun to pop. Cook alternate side for 1 1/2 - 2 minutes. Continues until all the pancakes have been cooked.
- To serve, place a pancake on a plate, layer on a few slices of banana and a few pieces of toasted coconut, and top with another pancake. Repeat the layering process as many times as your heart desires, or until you run out of bananas, whichever comes first. Top with maple syrup if desired, although it's delicious without!