These delicious gluten and dairy free pancakes are without a doubt, a favourite dish amongst ALL of my clients. 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
Gluten Free Pancakes
Serves: 8 Prep Time: 5 Min Cook Time: 15 Min
- 2 ripe bananas (large)
- 1/4C Coconut flour
- 3 free-range eggs
- Pinch celtic sea-salt
- Coconut 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 3mins) and 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!