These delicious gluten free banana pancakes are incredibly easy and an unbelievably tasty alternative to a breakfast favourite. For those with dairy allergies, they’re also dairy free which makes them very popular amongst adults & children alike.
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
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!
I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.