I made these up this morning and they were too delicious not to share with you!! They aren’t your average pancakes so you might have to run out to the grocery store and grab a few things…but I promise it will be worth it!! These pancakes are packed with healthy fats and omega 3’s…they are gluten free, for those who are intolerable to it. I really hope you enjoyed them as much as me and my family!!
Coconut and Banana Gluten Free Pancakes
3/4 cup (180 mL) flax meal
1/2 cup (125 mL) almond flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) salt 1/2 cup coconut milk
2 cups (500 mL) mashed banana
1 large free-range egg, lightly beaten
3/4 cup (180 mL) plus additional 2 Tbsp (30 mL) unsweetened coconut milk
Pear and Mixed Berry Syrup
1/2 cup (125 mL) shredded coconut
1 fresh, chopped pear
1/2 cup frozen or fresh berries
1/4 cup (60 mL) pure maple syrup
In a large bowl combine flours, baking powder, cinnamon, cloves, and salt.
Mash banana and add to flour mixture along with egg, 3/4 cup (180 mL) coconut milk, coconut; mix well. Add additional 2 Tbsp (30 mL) milk if needed to reach desired consistency.
Using 1/4 cup (60 mL) measuring cup, drop batter onto hot skillet and cook 2 to 3 minutes, or until you see the edges start to cook. Flip and cook an additional 2 minutes. Repeat with remaining batter. (These aren’t your average pancakes, they won’t bubble and will be tough to flip…but as long as you see the bottom has cooked..they will turn out great!!)
Combine pear, mixed berries and maple syrup in blender and pulse together a few times to combine.
Serve pancakes topped with pear and berry syrup sauce.