Sometimes I feel like everyone around me is on a diet, and while I have no desire to lose weight it has made me think about food a little differently. Over the past year or so I’ve become much more conscious about what I put in my body, I even read the back of food packets now!
I’m no nutritionist, but I have gotten into the habit of listening to my body and it seems to be working. So, I’ve been playing around with lots of low carb alternatives to my favourite recipes and the results have been surprisingly good.
These banana and coconut pancakes are incredibly moreish and contain no added sugar, at all! They also contain no flour or dairy so are perfect for those with intolerances. Taking around 10 minutes to prep and cook, they’re a great midweek treat too!
Makes 4-5 pancakes
2 medium eggs
1 large banana
1 tsp desiccated coconut (unsweetened)
1 large pinch of cinnamon
1 tbsp organic coconut oil (for cooking)
I topped my pancakes with blueberries, honey and a sprinkling of desiccated coconut but you could use any fresh fruit or even some bacon!
Crack 2 eggs into a measuring jug or bowl and whisk.
In a separate bowl mash the banana until it forms a smooth paste. I used a potato masher for this as my arms are way too weak to rely on a fork!
Tip the banana into the whisked eggs and add the cinnamon and desiccated coconut. Whisk your ingredients to ensure they’re thoroughly mixed.
Heat a large non stick frying pan on a medium heat and add a little of the coconut oil. Add 2 tbsp of the pancake batter for each pancake, depending on the size of your pan you will be able to cook 2 or 3 at once.
Cook for no more than 2 minutes, then flip and cook for a further one minute.
Stack, add your toppings and enjoy!
I hope you enjoyed this recipe. I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !