These delicious gluten and dairy free pancakes are incredibly easy and an unbelievably tasty alternative to a breakfast favourite.
Coconut Flour is very high in protein and fibre hence, very low in net carbohydrates. It is a gluten free substitute without any added soy flours and is available from all good health food stores
- 2 ripe bananas, large
- 1/4 cup coconut flour
- 3 free-range eggs
- 1 pinch sea-salt
- Oil for cooking
Combine all of the ingredients in a food processor until well combined. The finished mixture to resemble the consistency of a traditional pancake batter.
Melt a tablespoon of coconut oil in a fry-pan over medium heat. Add the pancake mixture to the pan using a serving spoon – I find smaller “pikelet” size works best. Flip once the pancake is golden brown on the flat side (approx 3minand repeat on the reverse.
Once cooked, remove from heat. Form pancake stacks and top with fresh berries or even a freshly stewed apple and a dollop of your favourite full-fat organic yoghurt. No sweetener required! YUM!