If you usually reserve pancakes for an occasional weekend treat, then I have some good news for you: these pancakes are so clean, healthy and simple that you can have them every day for breakfast! Not only do they taste even better than they look, but the ingredients in these pancakes are all clean, lean, healthy, gluten, dairy and sugar free!
The basis of the pancakes is a mixture of bananas, eggs, almond milk and buckwheat flour, all of which bring their own nutritional benefits. Bananas, as you are probably well aware, are high in potassium, as well as other essential things such as B6, iron, pectin and fibre. Bananas have even been shown to reduce the risk of depression due to their mood-boosting compound tryptophan, which converts to serotonin (happy hormones) in the body. Eggs are nutritional gold with regard to good fats and protein. They are packed full of healthy omega 3s and 6s, essential amino acids and help support heart health, muscle repair and brain function. Almond milk, provided it is homemade or sugar free, boasts all the health benefits of almonds, including protein, healthy fats and Vitamin E. Whether you use buckwheat or coconut flour, they are both far more nutritious than your standard flour or even rice or corn flour. Coconut flour is also paleo, making the pancakes grain free. Whichever you choose, where possible choose an organic brand. Finally, the raw cacao powder adds a superfood punch to both the pancakes and the chocolate sauce, packed full of anti-ageing and cancer-fighting antioxidants, magnesium, calcium, and a high protein content for a plant source.
But all you really need to know is that they taste good, look good and are good… Enjoy!
Banana Cacao Pancakes
Ingredients (enough for 3-4 serves of pancakes):
- 2 large ripe bananas
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup buckwheat flour/coconut flour
- 1-2 Tbsp raw cacao powder
- 1 tsp cinnamon
- 1 cup fresh berries
- Organic natural yogurt
- Coconut oil
- Additional raw cacao
- Chopped nuts, cacao nibs, bee pollen (optional)
1. Place bananas, eggs, almond milk, flour, cacao powder and cinnamon in a blender and whizz until smooth batter is formed. If too runny add more coconut/buckwheat flour, or if too thick add a little more almond milk or water. It should be a pancake batter consistency (no surprises there!).
2. Place one tablespoon of coconut oil in a frypan on medium heat and allow to melt. Pour batter into frypan in small dollops to create pancakes about 10cm in diameter.
3. Cook the pancakes until bubbles start to form on the top side and the egg has begun to cook. Then flip and cook on the other side until golden brown. Continue to cook until all the batter has been used, this will make quite a large quantity of pancakes! Stack the pancakes on a plate.
4. In another small saucepan, melt together coconut oil, cacao powder and some honey to make a chocolate sauce. Taste test and add more cacao or honey as required. Pour this chocolate sauce all over the stacked pancakes.
5. Top the pancakes with yogurt and berries and other toppings as desired, we used chopped pecans, cacao nibs and bee pollen. Enjoy!