Recipe: Banana & coconut pancakes (gluten free)
Every now and then I love treating myself to some pancakes for brunch.  These are actually pretty healthy and nourishing and are absolutely fine to have once in a while-and enjoy to the fullest.  Oh and they are ever so comforting!  For a topping I suggest whipped coconut cream and for sweeteners either honey or a sugar free berry jam or perhaps a bit of both.  
4 whole free range eggs
2 medium bananas, chopped
100 gr almond meal
70 gr. desiccated coconut
2 tbsp honey (or 2-3 drops Stevia)
1/2 tbsp gluten free baking powder 
Coconut oil for cooking
- Put the eggs, bananas and honey in a blender (or food processor) and blend until light and feathery. 
- Add the dry ingredients and beat until all combined.
- Heat up the coconut oil in a frying pan over medium heat. 
- A large spoonful for each batch, (make sure not to have it too large or flipping them will be a challenge). 
  Cook each side of the pancake for 1-2 minutes or until cooked through. 
- Add a little more coconut oil to pan in between each batch.
To serve: 
Serve hot with whipped coconut cream, a few blueberries and slices of banana, plus a bit of either honey or sugar free jam and sprinkle a few cocoa nibs on top.  Preferably, while still in your pajamas.
Recipe is for 2 people.


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