Coconut Banana Nut Pancakes & Strawberry Mango Salsa

A while back I posted a recipe for Caramelized Banana Pancakes w/Blackberry Sauce and loved the way they turned out, they are excellent but I was a little disappointed that they didn't flip well and were still a little dense.  So I've been playing with the pancake recipe and added more almond flour to get a more consistent batter for pancakes.  I've also switched it up a bit adding coconut flakes, cinnamon and a variety of nuts.

This morning I made this version using a bright right mango that I've had setting on the counter waiting to eat.  This salsa doesn't have any oil or acid from lime juice or vinegar.  It doesn't need it - it's just a nice medley of fruit, fresh basil and flax seeds.

Here's the recipe:

Pancakes

1 Banana, Ripe Mashed

1 Egg, Whole Organic Free Range

Pinch Himalayan Pink Sea Salt

1/2 Cup Almond Flour

1 Tbsp Coconut Flakes, Unsweetened

1/2 tsp Flax Seeds

Few Chopped Nuts (I used walnuts)

Extra Virgin Coconut Oil

Topping

Mango, Ripe, Diced

Strawberries, Ripe, Sliced

1/4 tsp Flax Seeds

1 Tbsp Fresh Basil, Julienned

In a small bowl, mash bananas well, add the egg and mix together.  Add Himalayan Pink Sea Salt, Almond Flour, Coconut Flakes and Flax Seeds.  Mix together well.

In a small saute pan over medium heat, add some coconut oil to lightly coat the pan.  Add approximately a couple of tablespoons of batter and spread out to keep the middle from being too thick.

Cook on each side for a couple minutes until the pancake is cooked through.  Repeat and stack on a plate.  

Mix topping together and place on top of pancakes.

These pancakes are fantastic, filling and figure friendly!

Enjoy

Stormy