Thursday, March 20, 2014


Ingredients (makes 4 large pancakes or 10 small pancakes)
1 medium banana, peeled and roughly chopped
2 whole eggs
6-7 tbsp almond meal
3 tbsp desiccated coconut,unsweetened
1/2 tsp gluten free baking powder
1 tbsp vanilla essence
ghee or coconut oil for cooking

Lemon butter
2 tbsp butter, grated or mashed if softened at room temperature
½ lemon, zest and juice
handful of blueberries
maple syrup & strawberries to serve

Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.

Place all ingredients in a blender and puree until smooth and fluffy. If you don’t have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.

Heat up a tiny dollop of ghee or coconut oil in a non-stick frying pan. 

Cook pancakes in batches, about one and a half tablespoon of mixture per pancake. 

Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly. I usually cook mine for 1:30 mins on each side. 

You know it’s time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over.   

Add a little more ghee or coconut oil in between pancakes.

Serve with lemon butter or maple syrup and berries on top.

RECIPE VIA: Eat Drink Paleo

No comments:

Post a Comment