Description
Delicious, fluffy pancakes with a hidden superfood. An ideal breakfast for a Sunday morning. Double the recipe for 3 or more people.
Ingredients
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- 2 eggs, beaten
- 2 very ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional)
- 1/2 cup buckwheat flour
- 1/4 gluten-free flour mix
- 1 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt / Himalayan pink salt
- coconut oil for frying
- Pink pancakes:
- 2 tbsp beet juice
- 2 tsp gluten-free flour mix or buckwheat flour
- 3 raspberries, mashed (optional)
- Green pancakes:
- 1/2 tsp chlorella or other green superfood powder
Instructions
- In a big bowl, beat the eggs, add in the mashed banana, vanilla extract and combine.
- Add the dry ingredients and mix until smooth and well incorporated.
- Divide the batter evenly into two bowls and add the beet juice into one and chlorella into the other.
- Mix both well.
- Add the additional flour into the pink mixture to thicken it up a bit and fold in the berries.
- Add a teaspoon of coconut oil into a pan over medium-high heat. I like to start off with medium-high heat to speed up the heating process but turn it down to low-medium when it's hot enough, you don't want to burn your pancakes.
- When heated up, add a tablespoon of the batter at a time and try to make a circle.
- I like to do max. 4 pancakes at a time. Don't overcrowd your pan.
- Cook for a few minutes on each side (when bubbles start to appear, flip the pancake).
- You can put them into the oven in a baking dish to keep them warm at ca 70C/158F.
- Stack them on a plate and top with whatever you like. I chose berries, a banana, grapes, and pepitas. Pour some of my raw chocolate sauce on top and enjoy!