July 08, 2019
Add a few extra toppings to your pancakes. Not only does it make it taste great but it will keep you fuller longer.
We love pancake Sunday's in our house. Many years ago we swapped wheat flour pancakes for a simple egg and banana style pancake but I often find we are still hungry a couple of hours later. So in an attempt to curb the hunger we have loaded our pancakes with some additional delicious toppings.
The key is to add healthy fats and proteins to your breakfast to keep you fuller throughout the day.
This recipe is for 4 people
4 bananas - the riper the better
1.5 tablespoons coconut flour
1 tsp vanilla
Combine all the ingredients and blend well.
Oil a pan with ghee (I used Sol Ghee) or coconut oil (I like to use Jimalie)
Cook pancakes in pan
The secret to getting these pancakes to work well is a low heat pan and making sure the diameter of the pancake should not be more than 10 CM - keep them small as they will break if too big.
Load them up!
Once cooked use your favourite toppings to create a delicious masterpiece.
I have made a berry coulis by using organic frozen mixed berries. Simply take a cup of frozen berries and a 1/4 cup of water. Over low heat mix stir berries until a sauce like consistency forms. I spooned this over the pancakes with some almond butter. I love the 100% almond butter from The Almond Farmer. And now for what really makes this breakfast outstanding - top with Bask&Co Almond coconut granola clusters. The granola gives it some crunch and they taste just like Anzac bickies!
Let me know if you try this recipe. I look forward to seeing your creations.
Leah Williamson - Nutritional Therapy Practitioner
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