No weekends and school holidays without pancakes!
This recipe also proves once and for all that you don’t have to give up fluffy delicious pancakes when you go Paleo, Whole30, dairy-free, gluten-free or sugar-free. These pancakes are lightly sweet, soft, and fluffy and could easily be mistaken for traditional pancakes. They are easy to make and so versatile!
So, you’ve stirred together with a batch of pancake batter and you’ve made a couple of pancakes. But your household is small, and you don’t want to eat pancakes for days. What can you do with all that leftover batter? Freeze it, of course! The batter can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!
VERY BERRY BANANA PANCAKESCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy
These healthy Banana Pancakes are loaded with heart-healthy ingredients – almond, tapioca, and coconut flour, banana, and eggs – a treasure chest of nutrition.
2 medium eggs
130 ml almond or coconut milk
20 g melted coconut oil
60 g almond flour
55 g tapioca flour
2 g sodium bicarbonate
- Mix eggs, banana, almond milk, and melted coconut oil in a deep cup or jug with a hand blender
- Combine almond flour, tapioca, coconut flour, and sodium bicarbonate.
- Pour the liquid mixture into the flour mixture and stir until blended.
- Set the batter aside for 10-15 minutes.
- Heat a frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1 tbsp for each pancake. Brown on both sides and serve hot.
- Feel free to add in or serve with your favorite bonus ingredients like berries, chocolate chips, honey or coconut flakes.