Steps to Prepare Coconut Flour Banana Pancakes Vegan

Banana Berry Pancakes

Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug.

Recipe Summary Banana Berry Pancakes

Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.

Ingredients | Coconut Flour Banana Pancakes Vegan

Crisco® Original No-Stick Cooking Spray

1 large egg, slightly beaten

⅔ cup milk

2 tablespoons Crisco® Pure Canola Oil

1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix

1 cup lowfat vanilla yogurt

2 cups berries, sliced strawberries, blueberries and/or raspberries

1 teaspoon Powdered sugar

Directions

Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).

Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.

Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

Info | Coconut Flour Banana Pancakes Vegan

prep: 10 mins cook: 3 mins additional: 7 mins total: 20 mins Servings: 8 Yield: 8 pancakes

TAG : Banana Berry Pancakes

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