In honour of national pancake day, our in house nutritionist Emily Sawyer baked up these light and fluffy stacks to celebrate. She used some of our favourite brands to whip these up – Earth’s Choice coconut flour, Linusprout Organic cinnamon sprouted flaxseed and Pacific unsweetened almond milk. MMMMM Thanks Emily!
Coconut Banana Pancakes!
1/2 cup of Earth’s Choice organic coconut flour
1 tsp. of baking powder
1 banana mashed, plus more for serving
1 tbsp. of Linusprout Organic cinnamon sprouted flaxseed
11/4 cup of Pacific unsweetened almond milk
1/2 a tsp. of vanilla
Date Lady date syrup for serving
In a large bowl, mash 1 banana well. Whisk in 3 room temperature eggs, vanilla, flaxseed and almond milk until thoroughly combined. In a separate smaller bowl, stir together flour and baking soda. Whisk the dry ingredients into the wet until well combined. Let sit for a couple minutes. The batter will thicken (add a splash more almond milk if too thick). Heat a tbsp. of coconut oil in a heavy skillet and ladle out a small amount of batter. Cook until the edges brown and under side is golden. Drizzle with date syrup and top with banana slices.