Caramel Banana Pancakes

Pancakes are typically associated with unhealthy eating, but the reality is that this doesn’t have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any ‘nasties’.

• Ready In: 25 mins
• Yields: 8 pancakes

Ingredients

• 2  bananas, large ripe
• 4  eggs
• 160  g  almond flour
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon baking powder or 1⁄2 teaspoon bicarbonate of soda
• 1  teaspoon vanilla extract
• 250  ml honey or 250  ml maple syrup
• 25  ml coconut cream
• 30  ml coconut oil
• 2  teaspoons vanilla extract
• 1  pinch salt

Directions

1. Whisk eggs in a bowl.
2. Mash bananas in separate bowl.
3. Combine all ingredients, to form the pancake batter.
4. Brush a tablespoon of coconut oil onto a non-stick pan.
5. Ladle about a third of a cup of batter into the pan.
6. Cook until bubbles start to form on the surface of the batter.
7. Flip to cook the other side.
8. Top with slices of fresh banana and caramel sauce.
9. Melt coconut oil in a saucepan.
10. Whisk in honey/maple syrup, vanilla, and coconut cream.
11. Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.