Pancakes! who doesn’t love a good cake! Savoury or sweet, the possibilities are endless. I could probz die happy knowing I finally perfected my pancake recipe. Obvi these are the sweet ones. I’ll save the savoury pancakes for another post.
There’s a fine line between a good and a bad pancake experience. It’s all about texture. If your batter is too thick, you end up with little disks of dust. If they’re too runny, you end up with a mess in the frying pan. You want your batter a little more runny than a pudding, and VOILA! Perfect pancakes. Add some chocolate chips ( i use Enjoy Life or bluebs) and top them off with your faves! I love berries, cacao nibs, almond slivers, hemp hearts, a drizzle of almond butter and maple syrup. Recently, I purchased bee pollen from Bee Keeper’s Naturals. It’s delicious and one of nature’s most nourishing foods. Packing more protein per gram than any other animal product, it’s stacked with easily digestible free-forming amino acids and chock full of vitamins, minerals and a full spectrum of essential nutrients. Plus, they source their bee products sustainably and by hand without over harvesting the bees. Winning!
Les xo
Makes: cakes pour deux
4-5 tbsp coconut flour
1-2 tbsp almond flour
2 ripe bananas (mashed)
2 organic free range eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
2tbsp almond butter
1 tsp tapioca starch*
Method:
heat frying pan on medium to low heat with a tbsp of coconut oil
Whisk all wet ingredients until well combined. In a separate bowl, mix all dry ingredients together. Pour wet ingredients into dry and mix well. If your batter is too runny, try adding a little more coconut flour. If it is too thick, add some almond milk or a little more almond butter (consistencies may change with size of banana or eggs). Keep the pancakes small and drop batter into greased pan. Fry until golden, flipping once. Enjoy!
*if you aren’t paleo, you can sub tapioca starch for baking powder. Samesies!
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