Eating a whole food nutritious breakfast is a very important way to start your day.
On the weekend it can be such a treat to sit down and relax with the family while indulging in a nutrient-dense, delicious breakfast treat.
This recipe serves 4 is great for mixed or carb types. Protein types might like to add a side of organic, free-range bacon, top their pancakes with a poached egg or a dollop of coconut yoghurt.
Serves 3-4 | GF, DFO, SF
INGREDIENTS
- 4 large bananas
- 4 large eggs
- 1 cup ground almonds or almond meal
- 2 tsp baking powder
- Coconut oil or butter for frying
Directions
- Mash the bananas with a fork until no lumps remain. Beat in the eggs with the fork and then add the ground almonds and baking powder, mix until a smooth batter forms.
- Heat a large frying pan over a medium heat, add 1 tsp of coconut oil or butter to the pan.
- Drop spoonfuls of batter onto the hot frying pan. Cook for 3 minutes, flip the pancakes over and cook for a further 1-2 minutes.
- Serve these with organic butter, fresh or stewed fruit, cream/yoghurt or chia seed jam.
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