Mothers Day Pancakes

Mother’s Day Pancakes

Steph Lowe
To show our love to all the mum's out there we thought we'd get in the kitchen to make our 28 favorites healthy pankcakes. Our banana and berry pancakes were created with the help of The Natural Nutritionist!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Treat
Cuisine Australian
Servings 2
Calories 150 kcal

Ingredients
  

  • 2 eggs
  • 1/4 tsp baking powder gluten free
  • 1/2 tsp ground cinnamon
  • 1 tbs coconut flour
  • 1/2 large banana mashed
  • 1 dash water
  • 1 tsp coconut oil
  • 1/2 cup raspberries
  • 2 tbs Greek yoghurt

Instructions
 

  • Using a fork; mix eggs, baking powder, cinnamon and coconut flour until well combined.
  • Add mashed banana and mix again until just combined. If mixture is too thick, simply add a touch of water.

To Cook

  • Heat oil in a small frying pan over medium heat.
  • Once melted, add 1/4 of the mixture to cover the base.
  • Cook until small bubbles appear and the bottom of the pancake is cooked, then gently flip over and cook the other side.

To Serve

  • Serve the pancakes with a dollop of natural yoghurt and raspberries.

Notes

Don’t forget to spoil your mum this Mother’s Day!
Discover more from Steph Lowe and her team here

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.