Banana and Cinnamon Crumble Stuffed Pancakes

We woke up last Saturday craving pancakes!  The last time we made pancakes we made Sausage Stuffed Pancakes.  They were delicious!  I wanted to make a sweet pancake this time.  We had some very ripe bananas (my favorite) and I LOVE the cinnamon crumble from my Cinnamon Crumble Coffee Cake recipe.  The cinnamon and banana combination was perfect.  It was rich, and gooey!  It really reminded me of an elephant ear that you would get from a fair.  YUM!

Banana and Cinnamon Crumble Stuffed Pancakes

4 eggs
1 cup coconut milk/almond milk
1 tablespoon honey
1 heaping teaspoon vanilla extract
1/2 cup coconut flour
1/2 teaspoon salt
1 teaspoon baking soda
coconut oil/olive oil for frying

Crumble Topping:

3 tbsp ghee/butter

1/3 cup coconut palm sugar

4.5 tbsp almond flour

1/4 tsp salt

2 tsp cinnamon

1 tbsp honey

Combine eggs, milk, honey, and vanilla in a bowl
Add flour, salt and baking soda and mix until lump free (set batter aside)
Slice a very ripe banana

Melt ghee/butter in microwave in a small bowl

Add palm sugar, almond flour, salt, cinnamon, and honey to ghee

Stir crumble mixture.  It should be crumbly.  If not, add more almond flour one tablespoon at a time.

Coat a non stick pan with coconut oil or olive oil and heat (I used coconut oil)
Pour 1/4 cup of the pancake batter into the pan
Cover the top of the pancake with bananas
Sprinkle 1 tbsp of the crumble mixture on top of the bananas
Pour 1/4 cup of the pancake batter on top of the banana and crumble mixture
When the bottom of the pancake is brown use 2 spatulas to flip the pancake over.  (Be careful!) 
Cook the other side of the pancake until it is brown
Repeat until pancake batter is gone
ENJOY!! 


This recipe has been shared at http://realfoodforager.com/fat-tuesday-june-4-2013/#comment-312644
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