Everyone remembers the pancake breakfasts they used to have on the weekend as a kid; some of us still have them as adults!
I don't eat foods with gluten or ingredient lists as long as my arm, so here is a healthier alternative that's still easy and cheap to make with all of your favourite flavours!
1/4 cup coconut milk
2 tbsp coconut flour
1 tsp ground cinnamon
Dash of real vanilla extract
5g unsalted organic butter
1 tbsp coconut cream, chilled
In a mixing bowl, mash up the bananas so that they are smooth.
In a smaller bowl, crack open the eggs and whisk them, then place them in the bowl with the bananas.
Add in the coconut milk, cinnamon and vanilla extract and whisk until combined.
Heat a pan on medium heat and add in the butter. Once melted, place spoonfuls of the pancake mixture and cook on one side until small bubbles form, then flip and cook for a further minute.
Repeat the process until all of the batter has been used.
I like to have mine with a tablespoon of coconut cream, but feel free to mix it up and use some berries, baked apples or some more bananas on top!