Tuesday, 23 September 2014

Gluten Free Banana Pancakes

This may be the most simplest pancake to make.  It is just as delicious as a regular pancake, however it doesn't leave you with that heavy feeling after devouring it.
What I love about the elements of this dish is that the bananas provide a high level of potassium, fiber, vitamins, minerals and sustainable energy. Organic eggs contain high-quality protein, all B vitamins, essential minerals such as selenium and iodine, as well as omega-3 essential fatty acids.  Lastly, cinnamon is anti-microbial and has significant amounts of manganese, fiber and calcium.  This pancake is gluten free, nutrient packed and will provide you with necessary vitamins, minerals, protein and fat which I believe makes this a healthy breakfast option!

Organic bananas
Organic eggs
Optional: Coconut flour
Organic virgin coconut oil
Maple syrup
Optional: Organic blueberries


1.  Start by peeling a slightly overripe banana and smashing it with a
fork until it's completely smooth with no lumps.
2.  Add two eggs into the smooth banana mixture.
3. Add one teaspoon of cinnamon,
4.  Add 1 tbsp of coconut flour.
5.  Mix all ingredients together
6.  Heat up one tsp. of extra virgin coconut oil in a frying pan on medium-low heat.
7.  Pour banana pancake mixture into the pan and cook until
the pancake is golden brown.
8.  Heat up organic blueberries in a sauce pan for a few minutes.
Pour blueberries and maple syrup over the pancakes to finish.


No comments:

Post a Comment