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Coconut Flour Pancakes

Yields1 Serving

These pancakes are even better than what they look like here (hidden under all those goodies in the photo). They are filling, nutritious and you could keep them in your fridge for lunchboxes or a snack.

 1/4 cup coconut flour
 1/2 cup filtered water
 1 banana
 1/2 tsp bicarbonate of soda (gluten and grain free if possible)
 Pinch Changing Habits Seaweed Salt
 coconut oil to cook with (a generous amount!)
 3 free range organic (if possible) eggs
 1-2 tsp of homemade vanilla essence, vanilla paste or Changing Habits Maleo
1

Simply blend all the ingredients together in a blender or using a spoon

2

Heat up a pan with a generous amount of coconut oil (approximately 1 tbsp per pancake or add more when the pan goes dry).

3

Pour onto the pan your desired amount of the pancake mix, wait until the pancake starts to bubble slightly, attempt to flip it and make sure it will flip okay.

4

Flip and cook the other side, serve on a plate.

Suggested toppings
5

In the photo we have chopped apple and red papaya with a spoonful of almond nut butter, a spoonful of coconut cream and a sprinkle of Changing Habits Ceylon Cinnamon over the top.