Directions

Sift dry ingredients together. Beat eggs lightly, and add butter and milk to eggs (let melted butter cool before adding to eggs). Add dry ingredients, the 2 mashed bananas, shredded coconut and 1 cup of the pecans.

Mix only until combined, batter should be lumpy. Do not over mix.

Bake on hot griddle or frying pan, over medium high heat. Flip pancakes to other side when you start to see bubbles form on top.

Warm the maple syrup on the stove top over low heat, or in the microwave…adds pecans, and pour desired amount over pancakes. Should serve approximately 4 people, depending on size of pancakes and appetites.

About the Chef

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.

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