Who doesn't love a massive stack of pancakes for breakfast? These bad boys are super healthy and of course super delicious.
- 1 cup Natural Evolution banana starch
- ½ cup Dad's Oats, ground to flour in blender
- 1.5 cups almond/coconut milk
- 1 tbsp chia seeds, mixed with 3 tbsp water to form a chia egg
- 3 tbsp coconut nectar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- pinch sea salt
- ½ tsp coconut oil
- 1 tsp cinnamon + extra for serving
- 1 large banana, thinly sliced
Almond butter caramel:
- 2 heaped tbsp almond butter
- 1 tbsp coconut nectar
- 4 tbsp boiling water
Method | Makes 10-12
Combine chia seeds with water to form chia egg, allowing to stand for at least 10 minutes.
Meanwhile, thinly slice one large banana. Set aside.
In a medium bowl, place all dry ingredients (except cinnamon), and mix together, ensuring no clumps.
Pour almond milk and vanilla extract into dry mixture, whisking to combine.
Fold through chia egg when ready, whisking all ingredients until smooth. Add a splash more milk if required.
Heat coconut oil in a large pan over medium heat. When hot, use a ladle to scoop out approximately 2-3 tbsp pancake batter at a time.
Place 3 slices of banana on the uncooked side and sprinkle with cinnamon. When bubbles form, use a spatula to flip pancake to cook other side for a further 2-3 minutes. Repeat process until batter is finished.
Prior to the last batch being finished, boil the kettle and scoop 2 tbsp almond butter into a small frying pan.