Yes, pancakes can be healthy! Far from your traditional pancakes, this recipe is gluten-free, wheat-free, dairy-free, free of refined sugar, full of protein and contains one of my favourite ingredients: raw cacao (chocolate in its purest form).
I love making breakfast on weekends because I get to be a little creative with my food (which usually means making something that resembles dessert), which almost always involve eggs. Eggs are packed with nutritional goodness: they’re a good source of protein, good fat, vitamins (every kind except vitamin C) and minerals (including the antioxidant selenium, as well as iron and zinc for immunity).
Makes 3-4 large fold-over pancakes or 6 small ones
Prep time: 5 minutes
Cooking time: 10 mintues
1 tsp cinnamon
1 tbsp raw cacao powder
1 tsp vanilla extract
1 large frozen banana
Pinch of sea salt
1 tbsp coconut oil
1 tbsp coconut flour or shredded coconut (optional, but makes them fluffier)
1 tbsp of honey, maple syrup or coconut sugar (if you desire, but the banana makes it sweet already)
Chopped bananas, berries and nuts to serve.
1. Mix all ingredients in a blender.
2. Heat the oil in a medium-sized pan until hot.
3. Slowly pour the mixture in the centre of the pan until you’re happy with the size of the pancake. Avoid pouring the mixture too quickly as it will not set evenly and you might end up with scrambled chocolate eggs instead!
4. After a minute or so (just check when the underside has browned) flip it over and cook on the other side.
5. Repeat the same process with the rest of the pancake mixture.
4. Serve immediately with chopped bananas, berries and nuts, or whatever else takes your fancy.