For ➋50 g finely grated coconut
50 g oatmeal
2 bananas
200 g cottage cheese
4 eggs
1 pinch of salt
coconut oil or butter
coconut flakes
maple syrup
Roast the oatmeal and grated coconut in a dry pan over medium heat, until the coconut turns light brown and smells like it all over the kitchen, after about 3 m. Place in a mixing bowl and then roast the coconut flakes for finishing. Mash 1 banana and add to the toasted oatmeal and grated coconut along with the rest of the ingredients. Mix into a firm batter.
Melt a little bit of coconut oil or butter in a saucepan over medium heat. Bake the pancakes about 2 m on each side, count on a large tablespoon of batter per pancake. Depending on the size of the pan, you can bake several pancakes at the same time. *
The dough is fairly thick, so spread it out a bit with the back of a spoon for wider pancakes. If you want nice, round pancakes, spoon the batter into a greased cutter or cooking ring.
Stack the pancakes and finish with banana slices, the toasted coconut flakes and a good dash of maple syrup.
* Or put the dough in circles on a baking tray and bake in the oven for 12 m at 200 ° C. Then brown in a frying pan.
Easier recipe with 100 g of oatmeal, without banana and grated coconut.
