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Best Pancake Recipe Ever

by Beat The Treats (follow)
Sharon Selby is a certified Integrative Nutrition Health Coach
Breakfast (90)      Healthy (145)      Kids (34)      Gluten Free (22)      Dairy Free (11)      Sugar Free (5)     
I have spent about a year perfecting this recipe, each time improving the texture, the flavour and above all the nutrients. Having recently healed myself from asthma, allergies, migraines and chronic fatigue through food and diet change alone, what my family and I eat has never been more important. Saying that, we simply cannot compromise on taste and these pancakes are a perfect example of that.

These are a winner for my son Jake who is intolerant to dairy and gluten like myself. I never believed I would be able to convince him to stop eating his beloved cereal, but with these babies it was a piece of ‘pancake’. Plus I feel great that he is eating high nutrient food including buckwheat flour, flaxseeds, eggs, bananas and almond milk. No refined sugars or processed additives can be found here! On a Sunday I like to make a large batch so that I can quickly reheat during the week when the whole family is in a rush.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 6 servings

˝ cup of buckwheat flour
2 tablespoons of flaxseeds
1 banana mashed up
1 egg
1 cup of almond milk (I make my own)
Pinch of salt
˝ teaspoon of cinnamon
Coconut oil for frying (about 1 teaspoon per pancake)

If you have a food processor, place all the ingredients (except the coconut oil) into the bowl and mix until well combined. If using the traditional bowl and spoon here are the steps you need to take.
Place the banana into a medium size bowl and mash well with a fork or potato masher.
Add the dry ingredients (flour, cinnamon, flaxseeds and salt) to the same bowl.

Make a small well and crack open the egg into it. Give it a good mix and it should turn into a thick batter.
Once the batter is fairly smooth add the milk in small quantities while mixing by hand to judge your preferred consistency and mix away. I make my own almond milk which is really easy but shop bought versions work just as well.

Now you’re ready to fry, add a small blob of coconut oil to the pan and heat until it melts. You can use a large pan and fry a few pancakes at a time or a small one to make individual ones. Either way they will get devoured pretty quickly.
Once you see bubbles appear in the batter its time to flip over.

Once cooked lay on some absorbent paper and you are good to go.

We enjoy these with fresh berries and pure maple syrup. It’s just a great way to start the day. I hope you enjoy these as much as we do.

#Gluten free
#Dairy free
#Sugar free
I like this Recipe - 1
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These are great - I'm definitely going to make them for my girls, and my husband (he's diabetic). I'd love to see your recipe for almond milk - is it on the site?
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