Tropical Banana Pancakes Turned into Oven Bake
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6-10over-ripe bananas, with brown spots
6-10eggs (use same number of eggs as bananas)
TO MELT IN PAN:
4 Tbspcoconut oil
·cinnamon, sprinkled heavily across whole pan
·pineapple canned in pineapple juice (crushed, tidbits or chunks)
·scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.
How to Make Tropical Banana Pancakes Turned into Oven Bake
- Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
- 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.)
- Bake until nicely browned across the top & no longer jiggles when pan is moved, about 60 minutes.
- 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.