Summary
Pancakes are always such a treat and are almost like treating yourself to a dessert at breakfast time! Try these refined sugar-free, dairy-free alternatives. Although they are quick to prepare, there is always a misconception that it takes too long for a ‘school’ day. These, however, are super quick and easy, with very few ingredients. The banana makes up for the lack of egg in this recipe. If you feel you need more time then try them out on a weekend. Try adding a dollop of Greek yogurt on the side to increase your protein intake.
Made from banana, coconut, and whole wheat flour, these pancakes will keep your tummy from rumbling until lunchtime. They are perfectly sweet, soft and fluffy like the way pancakes should be.
NB. For a crispy brown top, take some kitchen roll and smear the coconut oil on the pan rather than using all of it. Do this for the first time only and then turn the heat down for the next pancakes.
Ingredients
- Serves 2
- 1 1/2 Cups of whole wheat flour
- 1/2 Cup of Coconut flour
- 1 tsp baking powder
- Pinch of salt
- 2 ripe bananas mashed
- 2 tbsps of maple syrup or honey
- 2 cups of water
- 1 Tbsp coconut oil
Method
- In a bowl, mix together whole wheat flour, coconut flour, baking soda, and salt.
- Add the mashed banana and honey or maple syrup.
- Pour water little at a time and whisk till the batter attains a slightly thick but pourable consistency. Add a little more water if necessary.
- Melt the coconut oil in a pan over a medium heat until melted.
- Pour about a ladle of batter on the pan and spread gently. Once the bubbles appear throughout the pancake, flip and cook for about 30 more seconds.
- Top with fruit of your choice! Don't forget to add a dollop of greek yogurt for added protein!
Nutritional Content (per serving)
Calories
617kcal
Fat
26.8g
Sat Fat
20g
Protein
34g
Carbs
228g
Sugar
45g
Fibre
45g
