Mothers Day Pancakes
Steph Lowe

Mother’s Day Pancakes

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
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Treat
Cuisine: Australian
Calories: 150
Ingredients Method Notes

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

Method
 

  1. Using a fork; mix eggs, baking powder, cinnamon and coconut flour until well combined.
  2. Add mashed banana and mix again until just combined. If mixture is too thick, simply add a touch of water.
To Cook
  1. Heat oil in a small frying pan over medium heat.
  2. Once melted, add 1/4 of the mixture to cover the base.
  3. Cook until small bubbles appear and the bottom of the pancake is cooked, then gently flip over and cook the other side.
To Serve
  1. 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. 

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