Caramel Banana Pancakes
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn’t have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any ‘nasties’.
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Serves
8 pancakes
Prep
15 mins
Cook
10 mins
Total Time
25 mins
Dietary
GF, DF, VEG
Ingredients:
For the Pancake Batter
2 large ripe bananas
4 eggs
160g/5.5oz almond flour
1/2 tsp cinnamon powder
1/2 tsp baking powder
1 tsp vanilla extract
For the Caramel
250ml/8.5fl oz honey/maple syrup
25ml/1 fl oz coconut cream
30ml/1 fl oz coconut oil
2 tsp vanilla extract
pinch of salt
Method:
For the Pancakes
- Whisk eggs in a bowl.
- Mash bananas in separate bowl.
- Combine all ingredients, to form the pancake batter.
- Brush a tablespoon of coconut oil onto a non-stick pan.
- Ladle about a third of a cup of batter into the pan.
- Cook until bubbles start to form on the surface of the batter.
- Flip to cook the other side.
- Top with slices of fresh banana and caramel sauce.
For the Caramel
- Melt coconut oil in a saucepan.
- Whisk in honey/maple syrup, vanilla, and coconut cream.
- Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
