Banana and Coconut Pancakes

Servings: 2
Preparation Time: 30 minutes

Ingredients:

Pancake mixture:

• 2 ripe bananas
• 4 eggs
• 1/4 cup almond meal*
• 2 tablespoons coconut flakes
• 1/4 teaspoon vanilla powder
• 1 teaspoon baking powder
• *optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

• fresh berries
• maple syrup (if desired)

Directions:

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil. Don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture. Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy-based frying pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Linda, Australia.

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Parsnip Latkes

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 2 large pastured eggs (or 3 small)
• 4 cups grated peeled parsnips
• 2 green onions, sliced (all of the whites and light green parts)
• 1 heaping tablespoon of the greens (scallions), sliced
• 1/4–1/2 teaspoon garlic powder
• salt and pepper
• 1–2 tablespoon Expeller-Pressed Coconut Oil (no coconut taste), for the pan

Directions:

Whisk the eggs in a large bowl.

Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.

Place coconut oil in a skillet and heat over medium-high heat.

Place about 1/3 cup of mixture into pan (about 3 will fit at a time) and pat down to form a pancake.

Cook until brown and flip to brown the other side. You want them to be crisp on the outside but still soft on the inside.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Gluten-Free Yam Pancakes

Servings: about 6 pancakes
Preparation Time: 15 minutes

Ingredients:

• 1 medium yam, peeled
• 1 or more eggs
• 1 teaspoon red onion, chopped
• freshly ground black pepper
• virgin coconut oil
• salt

Directions:

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like coleslaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels, if desired. Salt to taste.

Note: It’s best not to reuse the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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