These pancakes are the best Sunday brunch treat.
Simple, delicious, beautiful and they feel much lighter in the belly compared to pancakes which are made with dairy and gluten (unless you put too much peanut butter on them which I often do).
Ingredients
1 overripe banana
2 eggs
1/2 a cup of almond (or another nut) meal
A dash of almond (or plant mylk) if you'd like your pancakes to be thinner
Coconut oil to cook them in
Optional toppings: I like a thick, natural greek yogurt (or coconut based dairy-free one), fresh berries, St. Dalfour Blueberry Jam, almond or peanut butter, little squeeze of lime juice, cinammon, grated cacao
Method
Mash up the banana and then mix the eggs in until it forms a smooth mixture
Stir in the almond meal and a dash of almond milk if the mixture feels too thick
Heat the coconut oil in a fry pan and then pour in your pancake mix to make the size and thickness of the pancakes you desire
Cook for a few minutes or until golden on each side
Add your toppings et voila. Enjoy!
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