Brain-Friendly Banana Pancakes

Time :10

Yield :8 servings

Recipe Background

We all know eating the right foods can help give your brain a boost, and a breakfast like Brain-Friendly Banana Pancakes ensures that you give your brain the best boost around! The pancakes are golden-brown, tender, and sweet, using almond milk and almond flour for a boost of protein and banana for its creamy tropical flavor and nourishing goodness! Top Brain-Friendly Banana Pancakes with nutritious and delicious blueberries and maple syrup (a little sugar is good for the brain, right?) and you'll be feeling ready for whatever puzzles the day could hold!

Ingredients

3 eggs
1 banana
2 teaspoons unsweetened shredded coconut
3 tablespoons almond flour
1/3 cup almond milk
1 teaspoon vanilla extract
2 teaspoons coconut oil plus more, to taste, for greasing the pan
blueberries optional, to taste, for topping
maple syrup optional, to taste, for topping

Directions

In a blender, add the eggs, the banana, the shredded coconut, the almond flour, the almond milk, the vanilla, and 2 teaspoons of the coconut oil.
Cover the blender and purée the banana mixture until it forms a batter.
In a nonstick frying pan over medium heat, add the extra coconut oil.
Ladle 1/4 cup of the batter onto the hot pan and cook the pancake, flipping it once, until it is golden-brown and cooked through, about 3 minutes per side.
Transfer the cooked pancake to a clean plate, cover to keep warm, and repeat the cooking process, adding more of the extra coconut oil as needed, until all the batter is used.
Serve the pancakes topped with the blueberries and the maple syrup.