There’s really nothing naughty about these guys at all… I sweetened the pancakes with organic maple syrup which is actually beneficial for our health, in small amounts. Yes it contains sugar, but it also contains antioxidants, anti-inflammatory properties and compounds known as polyphenols which act to inhibit the enzymes that convert carbohydrates to sugars, meaning it may be beneficial for those with type 2 diabetes (or anyone!). I like it because a little goes a long way, it’s easier to serve than sticky raw honey and it’s unprocessed and naturally sourced (unlike agave syrup). You could also use rice bran syrup which delivers slow-release complex sugars and is an excellent substitute for honey, or just sprinkle with stevia.
- 1 cup almond meal
- 2 eggs (organic, free-range)
- ¼ cup water
- 2 tbsp oil (I used coconut oil but you could use grapseed as well)
- 1 tsp gluten-free baking powder
- Pinch of salt (try Celtic or Himalayan for added minerals)
- Maple syrup (organic) or rice bran syrup
- ½ punnet blueberries and 2 tbsp shredded or desiccated coconut
- Combine all the ingredients in a bowl except for the banana, blueberries and coconut and mix well. Here you could add some maple syrup or just use it to serve at the end.
- Heat a pan on the stove to low-medium heat and add the oil. Drop spoonfuls of the pancake batter onto the hot oil and cook like you would usually cook pancakes.
- Once you see a few bubbles come up through the pancake, add a few blueberries and some coconut to the top of each pancake. Flip over after a couple minutes, or until the underside of the pancake looks golden brown.
Serve with a dollop of natural or coconut yoghurt or coconut cream, a sprinkle of cinnamon and a little delicious organic maple syrup.
Photo credit: Pinterest