1 can (14.5 oz) lite coconut milk
½ C shredded, sweetened coconut
1 C flour
3 t baking powder
½ t salt
2 eggs, beaten
2 T brown sugar
2 T unrefined coconut oil, melted and cooled
1 t vanilla (I always use pure vanilla)
Whisk the eggs, brown sugar, vanilla and cooled oil. Add in the milk and coconut. Mix till blended. Add in the flour, baking powder and salt. Blend but do not over mix.
Fry on a hot skillet in a tiny bit of coconut oil. You can see that I add the sliced bananas on the first side of the pancake right at the beginning of the cooking process. When you flip them over, the bananas cook and get very sweet and soft.
Serve with real maple syrup and a sprinkling of chocolate chips.