- 2 medium ripe bananas
- 2 large eggs
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 2 tbsp. coconut oil or olive oil
Mash the bananas in a bowl. Add baking powder and cinnamon to the banana bowl. In a separate bowl, whisk the eggs. Then pour the egg mixture into the banana bowl. Whisk everything together. Heat up 1 tablespoon of olive oil or coconut oil in a frying pan over medium heat. Pour half of the pancake batter into the frying pan. Cook until the sides appear set, then carefully flip the pancake and repeat. Remove from the pan. Add 1 more tablespoon of cooking oil and repeat for the second pancake. Serve warm with a little honey or peanut/almond butter and some sliced banana, if you have it.
- 1/3 cup coconut oil *Coconut oil needs to be slightly cool and firm before mixing. If the oil is too warm, the honey will separate when put into the freezer. And you’ll be left with a sticky, goopy mess on the bottom of a not-so-sweet treat.
- 1/3 cup peanut or almond butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup toasted coconut chips, finely chopped
- 2 tbsp. raisins, finely chopped
- 1.5 tbsp. honey
- ½ tsp. vanilla extract
- 1-2 tbsp. chia seeds
In a bowl, thoroughly mix coconut oil, peanut or almond butter, cocoa powder, honey, vanilla, and salt. Then fold in the toasted coconut and raisins. Mix everything (except for chia seeds!) thoroughly. Spoon mix into silicone molds—this should make about 10 individual treats. Things might get a little messy here, but hey, that’s all part of the fun sometimes! Add chia seeds to thinly coat the tops. Set in freezer about 30 minutes or until solid. Remove from silicon mold and enjoy! These guys melt quickly, so I recommend storing your leftovers in an airtight container in the freezer and enjoying throughout the week.