(All rights to this recipe go to the creators of the book)
*serves 2-3*
Ingredients
- 2 medium bananas, roughly chopped
- 2 whole eggs
- 2 tablespoons of honey ( I find this too sweet and only use 1)
- 70g desiccated coconut
- 100g almond meal (I use almond flour but I think its the same thing)
- 1/2 teaspoon of gluten free baking powder (traditional baking powder is also okay to use but gluten free is healthier)
- Coconut oil for cooking (healthy and leaves no taste on the foods so its perfect for everything!)
- A few spoonfuls of your favourite yoghurt (I like to create a big batch of Easiyo and because this is a healthier option compared to alternative yoghurts)
- a handful of your favourite seasonal fruits (its great to change things up throughout the year as the fruits that are in season are always changing).
- toasted coconut or cacao nibs (I don't personally add these very often)
- or you can just eat the pancakes as they are!
Put the bananas. eggs and honey into a food processor and puree until light and fluffy (or use a bowl and a stick blender). Add the coconut, almond meal and baking powder and beat to combine.
Heat up a tiny amount of coconut oil in your frying pan over a low-medium heat. Cook in batches allowing a biggish (their technical terms) of mix per pancake- too big and they're hard to flip (so unless you're a pancake genius, be wary of the size).cook thoroughly (approx. time is normally 1 1/2 mins on each side. You will know when to flip once little bubbles start to appear on the surface. Keep warm and continue cooking he rest of the batch adding coconut oil as needed.
Serve hot (or cold, I like cold pancakes with my yogurt) and with your toppings!
Enjoy!
- Louise x
