Coconut banana pancakes (glutenfree)
Hay fever season
I love spring. I think it is one of the best seasons out there. The world turns from grey and boring into fresh green and beautiful. What brings the joy down a bit though is that stupid hay fever… I’ve only had hay fever for a couple of years. It just suddenly started. Which I think is weird but I’ve heard people tell me that it is in fact normal if you’re allergy prone.
Histamine
And it so happens that I do have more allergies. If your body has the tendency to overreact to normal things you’re in “luck”. As that means that you can also developer other allergies. They can even come and go. My “funniest” allergy is one that has the fancy name ‘urticaria’. My skin reacts when the temperatures drop and my skin gets cold. Imagine diving in the ocean or even at a summer BBQ where the evening starts to get a little chilly? Well my skin than breaks out into hives. A little bit like I was attacked by a horde of mosquitos. Itching too.
It disappears again when my skin warms up but it looks horrible and is annoying too. Not life threatening unless you go out diving. I’m not allowed to do that as you could – potentially – go into shock if you have too many of those hives. Probably does something with the bloodflow as well. Not entirely sure. But no diving for me.
The funny thing is that hay fever meds help against that same thing, so at least that is two for one, right?
Nothing to do with breakfast
Of course hay fever has nothing to do with this delicious breakfast of banana coconut pancakes (except maybe that I am having a serious hay fever attack as I am writing this and it is time for breakfast..:) ) but I thought it would be perfect for sharing this on a Sunday as it is a lovely weekend treat.
Coconut banana pancakes
Ingredients
- 3 ripe bananas
- 6 eggs lightly whiskes
- 50 gr grated coconut plus some extra to sprinkle over the top
- 150 gr blueberries
- honey or maple syrup for serving
Instructions
- Puree the bananas with a fork in a bowl. Whisk the eggs and add the coconut and the blueberries. Keep some of the blueberries behind for serving later.
- Heat oil in a frying pan on medium heat. Make sure it is a non-stick pan. Pour 1 large tablespoon of the batter in the pan and start by baking one. I prefer to not add more than 2 in the pan at the same time as it makes it harder to turn them over. Obviously depending on the size of your pan.
- Once the top is no longer liquid you turn them over gently with a spatula. It takes about 2 minutes per side to bake. Make a pile of the baked pancakes
- Add some grated coconut and blueberries for serving and serve hot.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
