Ingredients
Makes 2 portions
For pancakes:
3 Eggs
2 Mashed bananas
2tsp Coconut flour
1tsp Cinnamon
1tsp Nutmeg
Dash of milk (of choice) if mixture looking thick
For stewed fruit:
1 Handful of frozen berries
2tsp Honey
1tsp Chia / Flaxseed
½ tsp Cinnamon
Coconut oil for cooking
Nut butter, yogurt and coconut flakes for topping - optional
Method
Mash the bananas.
Whisk the eggs in a bowl and gradually add the bananas.
Spoon in the coconut flour and sprinkle over the cinnamon and nutmeg. Mix well. Add a dash of milk if mixture is looking too thick.
Melt some coconut oil into a hot pan. Spoon small amounts of the mixture into the pan until your desired pancake shape is formed. Leave for a few minutes to set before flipping and cooking on the other side. Repeat for each pancake.
Whilst the pancakes cook, add the frozen berries to a small sauce pan on a low heat.
Simmer until the berries defrost and become a little mushy.
Add the chia seeds and honey, stirring gradually throughout.
Leave on a low heat until the berries soften further and a more runny, jam like texture is created.
Once the pancakes are cooked through – get stacking.
Top with yogurt, nut butter and the stewed fruit. If you have any of this left over – leave it to cool and store in an airtight container in the fridge. Use within 3 days. It's a great addition to toast or your morning porridge!
Enjoy!!