Banana and Blueberry Pancakes
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| MAKES 4 TO 6 SERVINGS (ABOUT 18 SMALL PANCAKES) START TO FINISH: 30 MINUTES INGREDIENTS DIRECTIONS | |
| 3 large | ripe bananas |
| 6 | eggs, lightly beaten |
| ½ cup | shredded dried coconut, plus more for garnish |
| 1 cup | fresh blueberries, plus more for garnish |
| ½ teaspoon | cinnamon |
| 2 teaspoons | coconut oil |
Pure maple syrup or plain yogurt, for serving (optional)
1. In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until just combined. Stir in the blueberries and cinnamon until just combined.
2. In a large nonstick skillet set over medium heat, warm the coconut oil until melted, swirling the skillet to coat it evenly. Working in batches, pour ¼ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter.
3. Stack the pancakes on four to six serving plates and garnish with additional coconut and blueberries. Garnish with maple syrup or plain yogurt, if using, and serve immediately.
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