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
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!
1 cup frozen mixed berries, blueberries or raspberries
1 tbsp. 100% maple syrup
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.