Makes 4-6 pancakes
1 small banana
2 whole eggs
1 tsp vanilla extract
1 tsp lemon zest
3 tbsp desiccated, unsweetened coconut
5 tbsp almond meal (or 2 tbsp coconut flour)
2 tbsp poppy seed
1/2 tsp baking powder, gluten free
Coconut oil for cooking
1 tsp butter or ghee
1/2 lemon, juice
1 tsp maple or rice malt syrup
Handful of berries
Place banana, eggs, vanilla and lemon zest in blender and blend until smooth and fluffy. Add coconut, almond meal and baking powder and blend again until all mixed.
Heat up some coconut oil in a flat frying pan over medium-low heat. Add pancake mixture in 2 tbsp batches, cook for 1-2minutes on each side, turning when little bubbles start appearing in the batter. Flip, and cook until lightly browned. Whip lemon butter ingredients, add a dollop to each pancake and top with berries to serve.
What's so good about this recipe?
A balanced mix of protein, healthy fats, high fibre and low sugar this the Vitamin E in the almond meal will nourish your skin, and the protein will keep you full until lunch.