Admittedly one of my favorite foods, I remember as a kid getting excited on weekends to make pancakes. It was like a ritual for Sundays, to wake up, wake Dad up, Dad reads the paper, and mom and I would get out the ingredients, start mixing, and heat up the burner.

Oh, that smell on Sundays was amazing, and kind of like the effect coffee smells have on me now in the mornings (ha!).

While I’ve graduated from previous recipes and educated my self on some healthier alternatives, my love of pancakes remains. Here’a a nutritious, easy to make at home banana coconut pancakes, using my favorite coconut water on the market, Zico Water.

PREP TIME:  10 minutes
SERVES: (2) pancakes
TAGS: dairy-free, gluten-free, breakfast

INGREDIENTS

• 1 banana (mashed)
• 1 egg
• 1/2 tsp vanilla extract
• sprinkle of cinnamon
• 1 1/2 tbsp coconut flour
• 1 tbsp Zico coconut water
• coconut oil/spray for pan
• toppings of choice (berries, bananas, nuts)

DIRECTIONS

1. Mash banana in bowl
2. Add in remaining ingredients
3. Heat pan with a coat of oil
4. Place on pan, cooking each side 2-3 minutes, or until edges start to brown (and do some yoga stretches while waiting…)
5. Flip! Cook on other side
6. Plate to serve, adding toppings of choice (see below for some great options)

On the burner prep! At this point, you’re already drooling, smelling the sweet combination of cinnamon, banana and coconut beginning to fuse.

Waiting for the flip is always a good time to do some yoga.

PERSONALIZE YOUR PANCAKE

Skipping the typical syrup, I like to add a touch of sweetness using fresh fruits (such as berries, bananas, kiwis), chopped nuts, or even a drizzle of honey. In this recipe, we added a handful of fresh blackberries.

Get creative! Add flavor and color that suits your palette, and enjoy the alternatives you can add to make your breakfast fun, healthy, and energizing.

Topped with fresh blackberries for a sweet, healthy touch.