Image credits: Melanie Davis
Free from gluten, refined sugar and dairy, these simple pancakes are a breakfast indulgence you don’t have to feel guilty about! Packed with protein and fibre they are the perfect start to the day.
2 mashed ripe bananas
4 egg whites
2 tbsp. buckwheat flour (or almond meal – both versions are great!)
1 tbsp. shredded coconut
½ tsp. ground cinnamon
- Simply mix all ingredients until well combined, either by hand or give a quick whiz in a blender for extra fluffiness!
- Fry in a pan with a little coconut oil until golden brown on each side
To serve the pancakes, I’ll often whip up some homemade berry compote and coconut cream to drizzle over top. Add a few fresh berries and you have one delicious tasting breakfast!
Mixed berry compote
1 cup frozen mixed berries, blueberries or raspberries
1 tbsp. 100% maple syrup
- Simmer berries and maple syrup over a low heat on the stovetop until mixture reduces (approximately 5 mins).
- Serve warm on pancakes or leave to cool in a glass jar and store in fridge for a yummy jam.
Whipped coconut cream
1 can of organic coconut cream (refrigerated overnight)
½ tsp. vanilla extract
½ tbsp. 100% maple syrup
Scoop out hardened coconut cream into a bowl and leave out remaining liquid. Add maple syrup and vanilla, and whisk together until smooth and creamy.