Cinnamon Banana Pancakes
Makes approx 8 - 10 pancakes
3 organic free range eggs
2 ripe bananas
3 Tbsp coconut flour
1 tsp cinnamon
1/2 tsp coconut sugar Coconut oil for cooking (if you do not have coconut oil use butter)
Maple syrup and berries to serve.
- Add all ingredients into a bowl. Beat well with an electric mixer ensuring all ingredients are thoroughly mixed through.
- Heat a pan to a medium heat, when pan is hot add 1 tsp of coconut oil.
- Get the pancake mixture and scoop out a spoonful and a half of the mixture and place in the pan. Cook for a few minutes and then flip. Repeat this process with the rest of the mixture
- Serve with maple syrup, coconut yoghurt, almond flakes and fresh berries (I used blackberries).
Initially I wanted to make these pancakes flour less so experimented with a few ingredient combinations which all tasted delicious, however, the pancake mixture did not stick well so I often ended up with a mess in the pan. For my 4th try at getting these right I thought I would add in some coconut flour to see if that would help - perfection! What I love about coconut flour is that it is gluten free, grain free, high in fibre and healthy fats. It is made from the meat of coconuts, dried at a low temperature and turned into a fine powder. It absorbs a lot of liquid so you only need to use a little bit in recipes. Due to the flour being highly absorbent I have used three eggs in this recipe to ensure everything stays moist.