Flour-less Banana Pancakes with Raspberry and Coconut sauce

Flourless Banana Pancakes with Raspberry and Coconut sauce

Completely flourless, gluten free, dairy free, high protein and low carb, these pancakes make for a perfect breakfast, light lunch or pre/post workout meal.
The only way I can think to describe the texture and taste is like a cross between banana fritters and eggy bread or french toast and it totally works.
Any day can be pancake day with this guilt-free treat!

Ingredients

(8-10 pancakes)

Pancakes:
1 Large, very ripe banana
2 Medium eggs
1tbsp Coconut Oil

Toppings:
2tbsp Coconut Milk
1 Small handful of fresh raspberries
1/2tsp Molasses  
2tsp Desiccated coconut

Flourless Banana Pancakes with Raspberry and Coconut sauce
1. Whizz together your banana and eggs in a food processor or mush together in a bowl until smooth

2. Heat a frying pan with 1tbsp coconut oil to a medium heat

3. Pour 2-3 tbsps of batter at a time to make pancakes ‘American pancake’ size. Cook until bottom appears to set (roughly 30 – 60secs), flip using a spatula and cook for another 30-60secs.

4.  For your topping, put your fresh berries in a small  saucepan with 10ml of water and 1/2 tsp of molasses, cook over a low heat for a few mins until the raspberries start to break down.

5. Take your berries off the heat and mix in a bowl with 2tbsp of coconut milk.

6. Serve your pancakes, topped with your raspberry and coconut sauce, fresh fruit and a couple of teaspoons of desiccated coconut.
Flourless Banana Pancakes with Raspberry and Coconut sauce

Recipe by Mica Francis-Angel

Visit Mica Francis- Angels’ blog: iwaspromiseddonuts.net

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