These pancakes are so easy to make you’re never going to want to make them any other way. I’ve tried quite a few different gluten free pancake recipes, and this one was the simplest and most delicious, it was inspired by my friend Paul’s cooking show This Dude Knows Food. I like to make them for brunch when I have my friends over and pile them high.
Coconut flour is gluten free and high in fibre, which means a little goes a long way, and you’ll stay full for longer! Linseeds/flaxseed contain a lot of Omega 3’s which are good fats that help keep your heart healthy.
Ingredients (serves 4)
2 teaspoons linseeds
2 organic free range eggs
2 tablespoons coconut flour
pinch of sea salt
Put the linseeds in a food processor/blender for about a minute, so that they get broken up (this is how you get the nutrients into your body).
Then add the eggs, coconut flour, banana, and sea salt to the food processor and blend until all the ingredients have combined (about 30 seconds). If you find the mixture is too thick, add a drop of filtered water.
Put your frying pan on medium heat, and melt a teaspoon of coconut oil on it.
Then put a tablespoon of the pancake mix on the pan, I like to make them small as a little goes a long way.
Flip the pancake over when small bubbles start to form on top and repeat until you run out of mixture.
When you’re done, top the pancakes with pomegranate seeds, blueberries, a few of drops of pomegranate molasses, a drizzle of honey, and if you are luck enough to have some, a small teaspoon sized piece of honeycomb.