Looking for a healthier recipe for Pancake Day? There’s no need to feel deprived if you’re following a healthier diet. This recipe is dairy, gluten and sugar free and full of protein so not only make a healthy alternative, but also makes a great breakfast or brunch.
This is a go to recipe in the ROOTED KITCHEN. Using minimal ingredients, this is a fool-proof recipe that super quick too. Pancakes made easy!
Ingredients – serves 1
- 1 large banana
- 2 large eggs (organic where possible)
- pinch cinnamon
- a splash of almond milk (we use Rude Health)
- pinch salt (we use pink Himalayan salt for extra micro-nutrients)
- 2 tablespoons buckwheat flour (a gluten free alternative – rice or coconut flour work well too)
- coconut oil
Simply blend all of the ingredients together in a blender until you get a smooth consistency. Literally use a tiny splash of milk or the pancake batter will be too runny. If it is, blend a little more flour to get a thicker texture. If you like your pancakes lighter, you can add a splash more almond milk but you want the mix fairly thick to be able to cook and flip!
Add a little coconut oil to a small pancake pan, or use a metal ring to get the right shape.
Leave the batter to cook through on one side, checking every couple of minutes. The key here is to keep brining the outer edges of the mix into the centre and roll the mix back out to the edge. This way it cooks evenly and the middle of the mix (which can often take a while to cook) moves out and is cooked faster.
Once it’s cooked, flip it. They should take 3-4 minutes on each side.
Repeat the process until the batter is finished. I usually wrap them in foil and leave on a low heat in a saucepan to keep them warm.
Serve with an array of condiments. We love coyo coconut yoghurt (plain or cacao), almond butter, coconut shaving, goji berries and a drizzle of honey or maple syrup for those with a sweet tooth. Don’t be turned off by the banana; they work equally well with goats cheese and avocado as a savoury alternative.