Let me explain … This recipe combines the smooth sweetness of ripe bananas which are high in B vitamins, potassium, fibre and loads of other goodies with high fibre coconut flour, mixed together with a few eggs for protein to create a well balanced way to start the day, which will keep you full until lunchtime.

We like to cook ours in coconut oil to add some extra coconutty goodness and top with loads of berries for an antioxidant hit. Drizzle with a little yoghurt or milk kefir and a dash of maple syrup or cinnamon (if you are watching your blood sugars) and you have an absolute corker of a healthy pancake breakfast. But don’t take our word for it, try it for yourself. It is a cinch to make.

Serves 2 (Three pancakes per serve)

Ingredients:

2 ripe bananas

4 eggs

1/3 cup coconut flour, sifted

1/4 cup arrowroot flour

1/2 tsp baking powder

2 tbsp coconut oil to cook

Berries, yoghurt and maple syrup to serve

Method:

Using a stick blender, blitz the ripe bananas and eggs together until smooth.

Transfer the eggy bananas to a mixing bowl and combine the sifted coconut flour, arrowroot flour and baking powder. Mix well.

Allow the mixture to sit for 2-3 minutes to thicken up, whilst you heat the oil in a large frypan on medium heat.

Add 3 spoonfuls of mixture to the pan to form a circle (pancake shape) and cook as many in one go as you can fit in the pan. Allow them to cook for 2-3 minutes each side (until browned), before turning carefully to cook for another 2-3 minutes.

Allow pancakes to cool slightly before serving with yoghurt, berries and maple syrup. Enjoy!

Recipe provided by Stephanie Meades, Intergrative Nutritionist & GAPS Practitioner, Life Wellness Co, Pty Ltd.