GF, DF, Vegetarian

These pancakes are great for Sunday breakfast to share with the family. You can also keep them in the fridge and save them for the next day.

Ingredients

1.    4 ripe bananas

2.    2 eggs

3.    ½ cup of coconut flour

4.    2 tsp baking powder

5.    1 tsp vanilla extract

6.    Pinch of salt

** Makes around 16 pancakes

Method

·         Heat the coconut oil/avocado or olive oil on a low heat in a pan

·         While the pan is heating, place the bananas in a bowl with the eggs, vanilla, baking powder and salt

·         Blend into a fairly smooth consistency (I like to use a hand blender, but any blender will do)

·         Then add in the flour. I tend to add the flour in bit by bit and blend in-between.

·         Place 2 tablespoons of pancake mix into small circles in the pan

·         Option to drop berries/ chocolate chips into the little pancakes at this point

·         Cook on a low-medium heat for 3 minutes or until the edges are browned then flip them over and cook for another 3 mins

To serve

Serve with berries, maple syrup, coconut flakes, almond flakes, pecan nuts, honey or nut butter.