Caramel Banana Pancakes
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn’t have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any ‘nasties’.
Yield
8 servingsPrep
15 minCook
10 minReady
25 minIngredients
For the Pancake Batter
2 large ripe bananas
4 eggs
160g/5.5oz almond flour
1/2 tsp cinnamon powder
1/2 tsp baking powder/bicarbonate of soda
1 tsp vanilla extract
For the Caramel
250ml/8.5fl oz honey/maple syrup
25ml/1 fl oz coconut cream
30ml/1 fl oz coconut oil
2 tsp vanilla extract
pinch of salt
Ingredients
For the Pancake Batter
2 large ripe bananas
4 eggs
160g/5.5oz almond flour
1/2 tsp cinnamon powder
1/2 tsp baking powder/bicarbonate of soda
1 tsp vanilla extract
For the Caramel
250ml/8.5fl oz honey/maple syrup
25ml/1 fl oz coconut cream
30ml/1 fl oz coconut oil
2 tsp vanilla extract
pinch of salt
Directions
For the Pancakes
Whisk eggs in a bowl.
Mash bananas in separate bowl.
Combine all ingredients, to form the pancake batter.
Brush a tablespoon of coconut oil onto a non-stick pan.
Ladle about a third of a cup of batter into the pan.
Cook until bubbles start to form on the surface of the batter.
Flip to cook the other side.
Top with slices of fresh banana and caramel sauce.
For the Caramel
Melt coconut oil in a saucepan.
Whisk in honey/maple syrup, vanilla, and coconut cream.
Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
