Banana Almond and Blueberry Pancakes
I could not tell you how many times we have made these pancakes. They are simple to make and a great lunch box filler for school or work. Print Recipe Banana Almond and Blueberry Pancakes This recipe is appropriate for the GAPS Introduction Stages from Stage 6 onward Votes: 0 Rating: 0 You: Rate this […]
Rate this recipe!
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
|
Ingredients
- 1 Cup Blanched almond flour Organic
- 3 Whole Eggs Organic and free range
- 2 Tbsp Dried Blueberries Organic and preservative free
- 2 Whole Ripe Bananas
- 1 Tsp Homemade Vanilla Extract See separate recipe for instructions
- 2 Tbsp Cold Pressed Extra Virgin Coconut Oil For frying
Ingredients
|
Rate this recipe!
|
Instructions
- Mash bananas and place them into a bowl
- Add eggs, almond flour and vanilla essence to the bowl and blend briefly with an electric beater until smooth
- Add dried blueberries and hand mix
- Heat frying pan on a low heat to ensure you do not burn the nut flour and spoon small pancakes into the fry pan
- You will notice some fine bubbles on the top indicating that they may be ready to flip. Use an egg lifter to flip and lightly cook the other side. If the pan is too hot they will burn
- You may need some practice in making these before you fry the perfect pancake but they are well worth the effort
- Wrap each pancake in sets of two with baking paper and store them in the fridge or freezer. These are great school snacks or morning tea for visitors.
- Serve with fresh sour cream, yoghurt or kefir and fresh banana or blueberries
Recipe Notes
Clinical Notes
If you are trying to avoid all sugars including mono sugars found in honey and fruit to help combat candida (yeast overgrowth) it is best to avoid this recipe as it contains honey and fruit. Please refer to our GAPS101 Online learning course for the GAPS Candida Protocol.