Banana-Coconut Skillet Pillows

I’m thankful that people in this world, people such as Joy the Baker, exist in this world.  Because of Joy, things like vegan chocolate cakes are an everyday occurrence, kale marries coconut, and toasted oats become part of a milkshake (that is totally healthy, by the way).

I’m thankful for Joy always.  But especially lately.  Because she has brought breakfast dumplings into the world, using the ever-versatile banana.  Oh, and did I mention these dumplings were originally gluten-free?

Choosing between waffles and pancakes is tough.  I know it is; I’ve been there, I’ve felt your pain.  That’s why we have dumplings.  Or skillet pillows, if you will.  Thankfully, you don’t have to choose between the two classics.  They’re not a waffle and not quite a pancake, but whatever they are, they’re delicious.

Joy serves these beauties with vanilla bean maple butter.  That sounds glorious, and this may come as a shock to you, but I really don’t do butter straight up like that.  I’d rather have it whipped with some flour and sugar and then possibly fried in a skillet (like these dumplings, for instance).  It also could have something to do with the fact that I have yet to purchase a vanilla bean.

I figured since I’d already used some coconut milk, why not go all the way with this dairy-free kick?  I topped these with sliced banana, shredded coconut, and a just drizzle of plain maple syrup (these are quite sweet already).

Treat yourself to these clouds of comfort and Joy.

recipe for 16 dumplings

NOTE: This dumpling recipe is (nearly) identical to Joy’s.  Modifications include using all-purpose flour where she used gluten-free; abstaining from butter; etc.

1 1/2 cup flour

2 T granulated sugar

1/2 t baking soda

1/2 t baking powder

1/2 t salt

1/2 t cinnamon

1 egg

1 T canola oil

1 t vanilla extract

1 cup coconut milk

1 ripe banana, mashed

toppings:

maple syrup

shredded coconut

banana

cinnamon {to serve}

Whisk together dry ingredients in bowl.  Beat together wet ingredients in other bowl.  Pour wet into dry and stir until the mixture just comes together.  Add banana.

Heat a nonstick skillet; add your grease of choice (butter, canola oil, ghee, coconut oil, etc.).

Add 2 T batter into skillet and cook until “golden brown” on bottom.  Let pillows be fluffy–don’t smash them.  Flip and repeat.

Serve pillows immediately with desired amount of toppings and enjoy! 🙂

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