Finally, the long awaited grain free, dairy free, refined sugar free pancake recipe! I now have an awesome weekend breakfast recipe, along with my weekday breakfast favourites here, here, here, here and here. This recipes makes 6 medium sized pancakes which is enough for 2 people.
1 cup almond meal
1/2 cup almond milk (or your preferred milk – make your own nut milk here)
2 tablespoons LSA
2 tablespoons psyllium husk
1/2 tablespoon cinnamon
2 tablespoons raw cacao powder (can leave out if you prefer plain pancakes)
2 tablespoons maple syrup (or your preferred sweetener)
1 mashed banana
Coconut oil for frying (or your preferred oil)
1/2 cup strawberries
2 tablespoons almond milk (or your preferred milk)
2 tablespoons cacao nibs
Mix almond meal, eggs, milk, LSA, psyllium husk, cinnamon, cacao, maple syrup and mashed banana until well combined and the mixture is smooth and free of any lumps. Heat a fry pan over medium heat and cook pancakes in a little coconut oil on both sides until cooked through. Repeat until all pancakes are cooked. Place mango flesh into a blender and process until the mango is smooth. Remove mango and clean blender. Place strawberries and almond milk into the blender and process until the strawberries are smooth. Pour fruit puree/sauce over the stack of cooked pancakes. Sprinkle with raw cacao nibs and serve.