They’re surprisingly delicious and healthy, too—a feel-good weekend treat. If you’re eating gluten-free or just looking for a nutritious yet indulgent breakfast, give these a try! Start the berry compote warming on the stove before you make the batter. Try different combinations of raspberries, blueberries, blackberries and strawberries, and throw in some peaches if you like.
There are many versions of this egg-and-banana pancake recipe, but after much experimentation, this is my favorite. Add vanilla and spices to your liking; the ratio that really matters is the banana: egg: coconut flour. That’s what determines the batter’s consistency and whether the pancakes hold together. So… what works for me is one banana per two eggs. And a touch of coconut flour makes the pancakes fluffy. (Hint: fewer eggs and the pancakes fall apart; too much coconut flour and they fall apart, plus the coconut flavor becomes too dominant, IMO.) Or you can skip the coconut flour and the pancakes will be delicate and totally yummy.
These are also great with good old butter and maple syrup. Try a dusting of ground flax seed for a nutty flavor and all those health benefits. This recipe serves 2-4 people.
Ingredients:
For the berry compote
About three cups mixed berries, fresh or frozen
Optional: a few slices of fresh or frozen peaches
Zest and juice of half a lemon
For the pancakes
Two bananas
Four eggs
Splash of vanilla
Generous shake of cinnamon
Light sprinkle of nutmeg
About two heaping tablespoons of coconut flour
Butter for cooking
Instructions:
- In a small saucepan, combine the berries, peaches (if using), and lemon juice and zest. Cook on medium-low, stirring occasionally, until the mixture is warm and bubbling. Reduce to a low simmer and let the juices cook down to a syrupy consistency. With frozen berries, the compote can be ready in about 20 minutes; with fresh it can be quicker if you need! Or you can keep it warm a while longer.
- Meanwhile, prepare the batter: put the bananas, eggs, vanilla, cinnamon, and nutmeg in a blender and blend to combine. Transfer to a mixing bowl and add the coconut flour. (Err on the side of too little; you can add more later). Fold the flour into the batter but don’t over-mix; some lumps are good for fluffy pancakes. Test the consistency. You want the batter where it’s just starting to thicken. Add a touch more coconut flour if needed.
- Heat a large nonstick pan over medium heat, with a dollop of butter. When the pan is hot, use a 1/4 or 1/3 cup measure to spoon the batter into the pan. The batter should sizzle a little when it hits the pan, but keep the heat medium to medium-low to avoid burning. Be patient and let the pancakes cook through—enough to hold together—before you try to flip! Just like normal pancakes, the second side will cook much faster.
- Top with the sweet berry compote, or add butter and ground flax seed and put the compote or maple syrup on top of that. Enjoy!
With blueberry-peach compote
A no-coconut-flour batch, with butter and maple syrup
With flaxseed and raspberry-blackberry-strawberry-blueberry compote
