Banana Coconut Pecan Pancakes ala Tania

You've seen the two ingredient pancakes online, on Pinterest, and on different blogs and various other publications, I'm sure.  Bananas + Eggs = Pancakes.
I have.
And I finally got around to trying it out the other day. 
I had two bananas that were to be polite, a little past their prime.

Usually when that happens they get flung into the freezer to await a new life as Banana Bread, or at least that's the story I tell  myself.

I tell great stories...

To get back to the ummm, old bananas?

I decided to try that two ingredient recipe.  I figured it was easy.
Smoosh up the bananas, add an egg, and go from there.

So I did.
The taste was ok, but I really didn't like the texture.

It was kinda like a poorly set or cooked custard with major BANANA overtones.

I started to play with the recipe.  I wondered what would happen if I added some gluten free flour and baking powder to it.
And it was good.
But...

For some reason I started thinking about a friend of mine who would order these Macadamia Coconut Pancakes with Coconut Whipped Cream at the Paradise Cove Beach Cafe in Malibu.   They were a special treat and Ta would usually order them for her birthday breakfast. (she's also the one who showed me how to make Refried Beans)    Her husband taught me how to make Chicken Fajitas which I made for the Senior Lunch a couple of times when I cooked for the Senior Center. 

She loved those pancakes.

The next time I made the pancakes, I made sure I had some coconut and pecans to hand.   We have lots of Pecans here in the south.   Macadamia nuts on the other hand, not so much

.  
I ladled some of the batter into the fry pan, sprinkled some coconut on top, along with a chopped pecan.  Let them cook and flipped it over.
Then I served it with some butter and Golden Syrup and life was good.

Recipe: Banana Coconut Pancakes with Pecans   Makes 4 4" pancakes

1 large ripe banana, mashed
1 large egg
1/4 cup Gluten Free flour
1/4 tsp. Baking Powder
2 Tablespoons Coconut, divided into fourths
4 pecan halves, one per pancake, chopped
Butter for frying
Non stick cooking spray

Mix together the banana, egg, flour and baking powder into a smooth batter.

Heat a small pan over medium high heat, spray lightly with cooking spray, then add a little butter.  As soon as the butter foams, scoop up 1/4 cup of the batter and pour into the pan.

  Spread it out a little with a spoon.  You want it a little thinner.
Sprinkle with 1/2 tablespoon of the coconut, and half a pecan, chopped. (you can use more coconut and pecans if you like)   Let cook until the bottom is golden brown and then flip the pancake using a thin spatula.    Continue to cook until the other side becomes golden.  Place on a heated plate and continue with the rest of the batter until it is all gone.

Serve with a little butter and some Golden Syrup or Maple Syrup.   You can also sprinkle a little coconut on top along with some more pecans if you like.

I thought this might be a fun back to school breakfast recipe.

I have a bunch of bananas in my freezer that would be great for this.

You know, actually, this is a pretty balanced breakfast.  Egg, fruit, a little dairy, some nuts.

And they're gluten free as well.

It's all good.

There are two bananas hanging around on the counter right now, I wonder if I can interest them in breakfast?

My pancakes were featured on Full Plate Thursday over at Miz Helen's Country Cottage