For the Banana-Raspberry Pancakes, peel the very ripe bananas and mash them with a fork. Beat the eggs and add to the mashed bananas. Mix together.
Now stir in the coconut flakes and the raspberries. Let stand. In the meantime, melt 1 tablespoon of coconut oil in a pan. Place 3 pancakes in each pan and cook over even heat until cooked through.
Do the same with the 2 batch (also 3 pieces). Place on a plate and sprinkle with powdered sugar. Serve the banana-raspberry pancakes with fruit puree.
Preparation Tip:
Instead of raspberries, blackberries or strawberry pieces taste delicious in the Banana-Raspberry Pancakes.
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