Welcome the day with these delicious pancakes which are low in digestive irritators and high in nutrients like fiber, iron and magnesium. Coconut milk is high in important minerals and healthy saturated fat which eliminates the need for vegetable oil, but for the calorie shy you can easily replace half of it with rice milk.
Ingredients:
1 cup(s) vegetable juicing fiber
2 cup(s) egg(s)
2 1/2 cup(s) coconut milk
1 3/4 cup(s) flour -- gluten free works great
1/4 cup(s) honey
2 tbsp cinnamon -- divided
2 tsp baking powder
1 tsp salt
3 banana(s) -- cut into 1/2" chunks
maple syrup -- optional condiment but not necessary
Directions
1. Blend juicing fiber with eggs in blender until smooth; scoop into mixing bowl.
2. Add coconut milk and honey; then mix to combine well.
3. Sprinkle flour, half of the cinnamon, baking powder and salt over batter and mix just until combined.
4. Grease skillet and pour approx. 1/3 c. batter for each pancake. Very gently spread batter with edge of spatula to ensure that pancake is thin enough for center to cook.
5. Toss banana chunks in bowl with remaining half of cinnamon and spoon over warm pancakes to serve.
OTL 2013
