Chocolate and coconut. What a fabulous combination. Whoever came up with that was on to a winner! Well now you can have it in pancakes too, without any added sugar or sweetener. The more ripe the banana is, the sweeter the pancakes will be.
But I have a thing about ripe bananas. We do not get on well together. Whenever we meet I screw up my face and back away and I can smell them as soon as I enter the house! But despite our differences I don’t mind them mixed into a pancake batter, so with the amount of pancakes I’m eating at the moment you could say we’re on friendly terms again 🙂
This recipe is similar in process to the Carrot Sponge Cake Pancakes but contains no grains and is paleo friendly. The measurements for the almond meal and coconut also make it low FODMAP friendly too!
Details
20 mins total (prep and cooking time), serves 2-3
Ingredients
1 banana
2 eggs (split into whites and yolks)
1/4 cup almond milk (or water)
1/4 cup almond meal/flour
1 tablespoon cacao
1/4 cup shredded coconut
1/4 teaspoon apple cider vinegar
1/4 teaspoon baking soda
Method
- With electric beaters, beat egg whites until soft peaks form
- Add all the other ingredients except for the coconut, apple cider vinegar, baking soda into a blender and blend until smooth (or use a separate bowel and electric beaters)
- Pour this into a bowl once done
- Add the coconut, apple cider vinegar and baking soda and egg whites to the bowl and fold this into the mixture (be gentle so that the pancakes are fluffy when cooked)
- Using a spoon place spoonfuls into a non-stick pan preheated on low to medium heat
- Spread the spoonfuls with the back of the spoon as you drop them into the pan to about palm size
- Turn when they start to bubble and fluff up or cook slightly around the edges
- Enjoy with fresh fruit or the Salted Choc Tahini Sauce
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