I don’t know about you but with two young children I love recipes that are wholesome, nutrient dense and quick to make.
Mornings in particular can be a bit hectic but I refuse to compromise on my family’s nutrition so I always make sure that breakfast is high fat or high protein with lower carbohydrates. I find this combination works best for us and keeps our bellies filled and minds sharp till lunchtime. I tend to leave wholegrains for lunch dinner.
I’m more of a savoury breakfast person but I love this recipe as it’s not too sweet and makes a nice change from our usual paleo muesli, egg and veg or smoothie combo. I love that it only has 3 ingredients, which you can blend in a vitamix, food processor or normal barmix.
Makes 15 mini pancakes
- 2 medium, bananas (about 200g) – for optimal prebiotic nutrition, aim to buy bananas that are still a little green as they have high levels of resistant starch to feed beneficial bacteria
- 2 large eggs, plus one egg white
- 3 tbsp coconut flour
- Coconut oil for frying
- Maple syrup or honey to serve
- Place all ingredients in your food processor or blender.
- Blend thoroughly for 1 minute.
- Let batter rest while you heat up coconut oil.
- You will need a good amount of oil, say a couple of tbsp, and depending on what frying pan you use, you may have to add a bit more oil in between batches.
- I find that mini-pancakes (2-3tbsp of batter) work best for this recipe. I usually pour blobs straight from a measuring jug that has a spout.
- Don’t be tempted to overfill the frying pan. Only do 3-4 pancakes at a time.
- Cook the pancakes for 1-2 minutes on one side before flipping. You may have to experiment this bit as it really depends on the pan you’re using and how hot it gets.
- Serve immediately with maple syrup or honey and some berries or applesauce.