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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!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
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
.