Nothing like a lazy Sunday morning, waking up slowly and casually cooking up a hearty brekkie. These delicious and healthy banana crumpets are full of good stuff like coconut and wholewheat flour, satisfying your tummy and your taste buds!
1/4 C desiccated coconut
1 C whole-wheat flour (substitute with more coconut/gluten free flour as desired)
2 pinches baking/bicarb soda
1/2 C milk**
Now mix it, mama!
Mash the bananas in a large bowl. Add the eggs and combine. Add the coconut and flour, mixing in. Add the soda then flour in stages, mixing until a thick paste is formed. Add the milk gradually, mixing until a thick but fluid batter is formed.
Heat two non-stick pans on medium-high. It’s best to cook the crumpets one at a time, to maintain the round shape. Pour a ladle-full of batter in the centre of each pan – wait until the pans are hot or the crumpets will flop. Keeping the crumpets to the size of a large apple makes flipping easier, and even smaller if you have used less wheat flour as there is less gluten to bind them.
Serve hot with slices of fresh or fried banana, bacon (hey, it’s Sunday – why not!), a drizzle of honey and a sprinkle of cinnamon. Mmmm happy tummy 😀
**Measurements for coconut, flour and milk are guestimates. It depends on the size of the bananas and eggs you are using. I would recommend adding them slowly, mixing continuously until you achieve the desired consistency for your batter.