⁃ 2 c All Purpose Flour
⁃ 3 tsp Baking Powder
⁃ 3 tbsp Cane Sugar
⁃ 1/2 tsp Sea Salt
⁃ 10 tbsp Unsweetened Shredded Coconut
⁃ 2 Bananas, medium-sized, small dice
⁃ 2 Eggs
⁃ 1 c Coconut Water
⁃ 1 c Coconut Milk
⁃ 3/4 c Whole Milk
⁃ 1 tsp Vanilla Extract
⁃ 2 tbsp Coconut Oil, melted
⁃ 2 tbsp Unsalted Butter, melted (+ more to butter griddle)
⁃ Extra Virgin Olive Oil Spray, for griddle
STEP 1: Mise en place & mix
⁃ Sift flour and baking soda into a large bowl.
⁃ Add sugar, salt and shredded coconut. Mix lightly with a wooden spoon.
⁃ In a separate bowl, lightly whisk eggs, coconut water, coconut milk, whole milk, vanilla extract, coconut oil and butter.
⁃ Make a well in the center of flour mixture and pour in milk mixture.
⁃ Mix lightly to combine, leaving batter clumpy.
⁃ Add bananas to batter, briefly stir to distribute evenly.
• DO NOT overmix, a few lumps are ok.
STEP 2: Get to cooking
⁃ Heat lightly oiled griddle to 275 degrees or frying pan on medium, using a combination of spray and butter.
⁃ Ladle or pour batter onto griddle, using 1 cup sized ladle or measuring cup for large cakes, 1/4 cup for small.
⁃ Cook until top of pancakes have bubbles and a few bursts, 2 - 3 minutes. Flip carefully with a thin spatula.
⁃ Cook until brown and crisp, about 2 - 3 minutes, adding more spray and butter if needed.
STEP 3: Let’s eat!
⁃ Transfer to plate or platter and serve.
Yield: 6 large Coconut Banana Pancakes
• Best w/100% maple syrup.
• Use organic ingredients, if accessible.
Recipe By: Chef Puttie @chefputtie
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