Pinapple coconut banana pancake

Jacqueline Alwill

Brown Paper Nutrition

A crepe you could eat any day of the week and never tire of. Wonderfully balanced incorporating protein from eggs, carbohydrate from fruits and fats from nuts and yoghurt.


Gluten free : Dairy Free : Vegetarian

Serves 1

1 small ripe banana

2 free range eggs

1/2 teaspoon vanilla extract

1/2 cup pineapple pieces

1 teaspoon coconut oil for frying

To serve:

1 tablespoon chopped almonds

2 tablespoons coconut yoghurt

Mash banana in a bowl then add eggs and vanilla and whisk until creamy. Heat a frypan on medium heat, add 1/2 teaspoon coconut oil to coat the pan then add pineapple pieces and cook about 2 minutes 30 seconds each side. Remove from pan, cover and set aside to stay warm. Add remaining 1/2 teaspoon coconut oil and coat the pan, then add the crepe batter and swirl to spread. Cook for 3 minutes on one side, fold in half and cook a further 1 minute. Remove from pan, top with coconut yoghurt, pineapple pieces and almond and serve.