These are gluten-, dairy- and grain-free pancakes, they are delicious and settle well if you have any type of stomach disorder. There are few ingredients and they keep you full all morning.
This recipe should make about 7/8 pancakes.
- 2 large free-range eggs
- 2 bananas; I use green bananas as its better for my digestion.
- 1/2 cup of almond or no-added sugar peanut butter.
- 1 teaspoon of baking powder.
1.) Put everything in a mixing bowl or food processor and mix until smooth smooth.
2.) Heat a heavy frying plan or griddle; & lightly grease with coconut oil.
3.) Drop quarter cups of batter into the pan; turn the heat down to medium as the pancakes brown easily.
4.) Bubbles should start to appear on top and the surface of the pancake will appear more dry. Once you see this flip them, over to the other side. Be sure to watch the sides of the pancakes as you want some moistness left.
5.) Serve stacked in a dish with the toppings of your choice; I like mine with KoKo natural yogurt, blueberries, strawberries and a drizzle of maple syrup.
Since I started making these I have made some changes.
To give your pancakes a crispier surface, instead of using 2 eggs, try 2 egg yolks plus a whole egg. This mix is good when you mix in half a small punnet of blueberries and a teaspoon of vanilla extract. You may need to turn the heat down at the end to get sticky blueberry jam effect. These are my favourite.