TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE
My kid loved the tropical flavors of the banana pancakes that can be eaten early on in the SCD diet. (We discovered that coconut oil to cook & crushed pineapple with the SCD yogurt was a delicious way to do it!) But it took longer than we wanted to make them. Doing it as an oven bake made it much quicker! These can be cut...
Provided by C C
Categories Pancakes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
- 2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
- 3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
- 4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.
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