Healthy Pancakes

Last week Tuesday was international pancake day, having not made any pancakes in a while I decided to whip up a batch of mini pancakes that were healthy and tasted so good. They definitely hit the spot with me as a self confessed sweet tooth, they were low in carbohydrates and packed full with nutritious goodness.

INGREDIENTS

2 Tbsp coconut flour

3 egg whites

1/2 tsp baking powder (gluten free)

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 large banana

50 ml nut milk of choice (Almond milk used)

2 Tbsp raisins or currants

1 Tbsp coconut oil

METHOD

Mix all the dry ingredients in a bowl

Mash half of a large ripe banana and add melted coconut oil and the nut milk or other non dairy milk in a separate bowl

Whisk the eggs whites into the banana, milk and oil mixture

Add the resulting mix to the dry ingredients and whisk to mix thoroughly

Add the currants / raisins and mix again

Use a large serving spoon to scoop the mixture and put into a large frying pan with coconut oil

cook until golden brown and then flip the pancake over to cook the other side

When the pancakes are all done, stack them up on a plate add fresh fruit like the other half of the banana and some blueberries on top and finally drizzle some maple syrup on the top, Grab a fork and tuck in!