Place your pan on medium-low heat with
Coconut Oil (1 Tbsp)
. It should be low enough that the pan or oil will not sizzle or smoke while you prepare the batter.
Slightly mash the
Sugar Bananas (2)
Grate the peel of the
to make 1/2 teaspoon of orange rind.
Place the bananas in a blender or magic bullet with
Ground Cinnamon (1/4 tsp)
, orange rind,
Ground Ginger (1/4 tsp)
Ground Nutmeg (1/8 tsp)
Ground Cloves (1/8 tsp)
Vanilla Extract (1 tsp)
Blend to a smooth batter. Add
Raisins (1 Tbsp)
and mix well. Increase the heat slightly. Spoon 1 tablespoon of mixture at a time in the pan, filling up the pan. Cook for 1 minute, checking by lifting the sides of the pancake for browning.
Flip and cook for another 30 seconds to a minute until golden brown. Repeat until the mixture is finished, adding another Tbsp each time you cook a new batch in the pan.
Serve with a sprinkling of
Unsweetened Shredded Coconut (2 Tbsp)
and enjoy! They keep well for the day in a container and are great to send to school for snack time too!