Issue 98 is out now
Leanne Patrick

By Leanne Patrick

24th January 2016

Most mornings I make myself a delicious fruit smoothie. I’ve been addicted for well over a year now to the creamy deliciousness of coconut milk and seasonal berries blended up with just a smidge of honey. Sheer perfection! But, every now and then I fancy a change and since I am both gluten and dairy free – standard breakfast options are a no-go. So, I decided to give gluten free pancakes a whirl and they are absolutely delicious, even if I do say so myself! The sweet lemon drizzle gives them that extra kick, just like pancake day!

Leanne Patrick

By Leanne Patrick

24th January 2016

Leanne Patrick

By Leanne Patrick

24th January 2016

Ingredients:
• 1 mashed banana
• 2 eggs
• 6 tbsp almond meal
• 2 tbsp coconut flour
• ¼ tsp baking powder
• Coconut oil
• 1 Lemon
• Honey
Method:
1. In a bowl, mix together the mashed banana, eggs, almond meal, coconut flour, baking powder and 1 tbsp of honey.
2. Warm 2 tsp coconut oil in a pan.
3. For each pancake add roughly 2 tbsp of mixture to the pan.
4. As you cook your pancakes one by one, warm 2 tbsp coconut oil, 1 tbsp honey and the juice of one lemon in a separate pan. Do not allow to boil.
5. When all pancakes are cooked, drizzle the lemon sauce over the top and serve.
Serves: 1 (3-4 pancakes)

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