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Gluten-Free Pancakes

by Paul Frangie

Ingredients

  • 2 Eggs
  • 1 Ripe Banana
  • 2 tbsp. Coconut Flour
  • Pinch of Salt
  • Blueberries
  • Honey
  • Toasted Coconut Flakes
  • Ghee, Coconut Oil or Light Olive Oil

You'll need

  • Kitchen Processor (or large mixing bowl and fork)
  • Frying Pan
  • Spatula

Here's How

  1. 1. Using a kitchen processor mix/blend the eggs, ripe banana, coconut flour and salt together.

    [If no kitchen processor; mash the banana in a bowl using a fork, then add the eggs and beat well, add coconut flour and pinch of salt and whisk again with fork]
  2. Heat frying pan on medium high and add a teaspoon of ghee/oil.
  3. Each time pour a small amount of batter into the frying pan (around the size of your palm) – making around 6 evenly sized pancakes.
  4. Fry pancake on one side -once cooked carefully flip the pancake using a spatula and fry on other side until light brown colour.
  5. Remove and stack pancakes on plate (cover with a bowl to keep warm).
  6. Garnish pancakes with toasted coconut flakes, blueberries and a drizzle of honey. Serve & enjoy!
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