INGREDIENTS
1 egg
1 ripe banana
1 Tbsp. shredded unsweetened coconut
½ tsp. pure vanilla extract
Pinch of baking powder
Pinch of kosher salt
16 Tbsp. (2 sticks) butter, divided
Maple syrup to taste
Crushed pineapple to taste
PREPARATION
• In a medium-sized bowl using a fork, whisk the egg and banana until combined.
• Stir in the coconut, vanilla extract, baking powder and salt.
• In a skillet over medium heat, melt œ tablespoon butter and spoon about 2 tablespoons batter per pancake onto the griddle. Cook until golden brown and flip carefully with a thin spatula, about 1 minute per side. Top with equal parts maple syrup and crushed pineapple as desired.
This article appears in October 2015.