Serves: 6 pancakes | Prep Time: 00:06 | Cooking Time: 00:15
My favourite way to eat these yummy sweet grain free pancakes, is to top them with coconut yoghurt and fresh strawberries, a drizzle of honey and a sprinkling of cinnamon. For a very special treat or a birthday breakfast, you could add 1/4 cup of dark chocolate chips (no soy, paleo friendly of course), just mix them through the batter by hand before cooking.
1 cup cashews
1/4 cup coconut (desiccated-finely shredded)
3 lge egg(s)
1 lge ripe banana(s)
1 Tbsp honey (unprocessed), or 100% maple syrup
1/2 tsp baking soda (bicarb)
2 – 3 Tbsp filtered water
2 tsp coconut oil, for cooking
Add the cashews to a food processor or blender. Blend until a fine meal is produced. Add the coconut and blend for a few seconds to break it down.
Add the remaining ingredients and blend until well combined, smooth and creamy (without any bits). Add extra water if needed to reach a similar consistency to a regular pancake batter.
Heat a large non-stick frying pan over medium – low heat. Smear the pan with a little coconut oil at a time so the pancakes don’t brown too fast before they have cooked through.
Use a 1/4 cup of mixture per pancake. Cook 2 or more at a time (depending on the size of your pan). Use the back of a spoon to spread batter into a round shape.
Hope 103.2 is proudly supported by
Cook until the bottoms are brown and firm, approximately 3 – 4 minutes. Then flip, turning carefully as the top will be a bit sticky. Cook 1 – 2 minutes on second side.
Serve topped with coconut yoghurt, strawberries, a drizzle of honey and sprinkle of cinnamon or your favourite toppings.
Article supplied with thanks to Susan Joy from food blog The JOYful Table and author of The JOYful Table cookbook, containing gluten & grain free, and Paleo inspired recipes for good health and well being.