Blueberry Banana Fritters

Blueberry Banana Fritters with a Coconut Cream Drizzle

Updated: Jul 18, 2019


We all like a sweet breakfast, but don't want the un-healthyness that comes with it. These Blueberry Banana Fritters with a coconut cream drizzle is a sweet, creamy, dense cake with a healthy twist on a traditional pancake. I originally came up with the recipe for my 10 month old baby. They are soft enough for him to chew, while still getting the nutrients from the bananas (Potassium & Magnesium ) and blueberries ( Vitamin K, Vitamin C, Fibre, Manganese and other Antioxidants.) The coconut cream drizzle is great for lowering cholesterol levels, improves blood pressure while still receiving the good fatty acids and saturated fats. Coconut milk is by far one of my favorite things to cook with! This isn't just for little babes, we can totally indulge in the guilt free fritters too! Not only are they delicious to eat right away, but they can be frozen up to 3 months and still taste like they came from the pan! I normally freeze the fritters and defrost one at a time for my little babe. Perfect & easy for the every day busy mama!

**SCROLL DOWN TO SEE STEP BY STEP INSTRUCTIONS WITH PICTURES FOR BOTH THE FRITTERS AND THE COCONUT DRIZZLE**


Blueberry Banana Fritters: Prep + Cook time= 10 mins


INGREDIENTS

  1. 1 Cup of Blueberries

  2. 3 Large Bananas

  3. 1 Cup of Organic Oat Flour

  4. 1/2 Cup of Coconut Oil

  5. Parchment Paper (if you plan on freezing)


DIRECTIONS:

  1. In a large mixing bowl add 1 cup of organic oat flour, 3 large peeled bananas and a cup of blueberries

  2. Smash all the bananas until most of the chunks are gone while mixing with the other ingredients in the bowl. Once every thing is mixed it should be a batter consistency

  3. Place a medium non-stick pan on high heat and add 1/2 cup of coconut oil until sizzling. (If you need help to determining if the coconut oil is hot enough, use a fork with a little batter on the end and stick it into the oil, if it sizzles its ready for the batter to be poured in.)

  4. Use an ice cream scoop to portion out the fritters and drop them into the oil

  5. Cook each side for one- two minutes before flipping (they should be a light brown color and easily hold together)

  6. Remove from pan and place fritters on a paper towel to soak any excess oil until cool (the fritters may still seem soft in the inside, thats just the banana which doesn't harden)

  7. FREEZING: If you choose to freeze the fritters make sure they are completely cool. Cut little squares of parchment paper to add in between each fritter so they don't freeze together. Place the fritters into a ziplock baggy and suck the air out to make it sealed air tight (this prevents freezer burn) The fritters will last 3 months in the freezer or 5-7 days in the refrigerator.






Coconut Cream Drizzle- Prep + Cook Time= 15-20 mins


INGREDIENTS:

  1. 1 can of lite coconut milk

  2. 1 cup of blueberries

DIRECTIONS:

  1. In the same medium pan, add 1 can of coconut milk and 1 cup of blueberries and cook on high heat for 15 minutes or until a thick consistency while occasionally stirring.

  2. Freezing: If you plan on freezing the sauce, add it to a plastic jar once cooled. It will last 3 months in the freezer or 5-7 in the refrigerator





Brittney Deyoung Copyright 2020

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