1 can organic kidney beans, drained
dash sea salt
1/2 c. organic brown rice flour
1 T. aluminum free baking powder
2 T. organic virgin coconut oil (for frying)
1 T. organic coconut flour
1 T. cinnamon
1-2 T. shredded coconut
1 T. honey or agave nectar
1 T. natural brown sugar
Drain the kidney beans and add to a large bowl along with the two bananas. Mash the beans and bananas until most of the beans are pulverized (I left a few beans whole for texture and color). Once the beans and bananas are mashed, mix in the remaining ingredients. Stir the batter until it is thick and pasty.
Gently simmer the coconut oil in a frying pan until it's melted (coconut oil is solid at room temperature). Fry the pancakes on medium heat for 3-4 minutes per side or until golden brown. The pancakes are thick so the edges will not bubble up like normal pancakes; you will have to be cautious to flip the pancakes before they burn. Between batches, be sure to respray the pan and replenish coconut oil so the pancakes do not stick. Serve hot with a topping of your choice.
These pancakes are so rich on their own that they probably don't even need any topping! Yum, yum ... I ate three right out of the pan after I already had my own breakfast :) This is a great way to incorporate fiber and protein into your morning.