Banana Oat Pancakes with Coconut Whipped Cream and Caramelized Pineapple

Ingredients

• 2 cups g rolled oats, ground fine
• 2 large ripe bananas, mashed
• 1 cup ml coconut milk
• 2 tsp tsp baking powder
• 1 tsp tsp ground cinnamon
• 1 tsp tsp vanilla extract
• 3 tbsp tbsp avocado oil
• 1/3 cup cup maple syrup
• 3 cups fresh pineapple, cut into spears
• 1 can (13.5 oz) coconut cream, chilled
• 2 tbsp tbsp coconut sugar
• 1/4 cup cup toasted pumpkin seeds(optional)
• 1/2 tsp tsp salt

Instructions

1. 1

   Whisk the ground oats, baking powder, cinnamon, and salt in a large bowl.

2. 2

   In another bowl, mash the bananas, then whisk in the coconut milk, vanilla, and 1 tablespoon of maple syrup.

3. 3

   Fold the wet mixture into the dry ingredients until just combined; rest the batter 10 minutes to thicken.

4. 4

   Chill the coconut cream can contents, then whip with 2 tablespoons coconut sugar until fluffy; refrigerate.

5. 5

   Heat 1 tablespoon avocado oil in a skillet over medium heat, add the pineapple spears and 2 tablespoons maple syrup, and cook 6-8 minutes until deeply caramelized; keep warm.

6. 6

   Cook pancakes in a lightly oiled skillet over medium-low heat, about 3 minutes per side, until golden and cooked through.

7. 7

   Stack pancakes, spoon over the caramelized pineapple and pan syrup, top with coconut whipped cream and toasted pumpkin seeds.