½ cup coconut manna or coconut butter, melted
½ cup flaxseed meal
pinch of salt
1 Tbsp butter or coconut oil for frying
Mash banana in a bowl and add flaxseed meal, coconut manna and pinch of salt. Stir well to combine. In a separate bowl, whisk the eggs, then add to banana mixture. Stir well to incorporate. In a large saute pan or pancake griddle, melt butter or coconut oil over medium heat. Use 1/2 cup of batter per pancake and cook until edges begin to firm up and bubbles form on top side, about 5 minutes. Flip pancakes and cook an additional couple of minutes until cooked through. Continue cooking in batches using additional butter or coconut oil as needed. Serve immediately with butter, maple syrup, fresh berries or your favorite topping.
Serves 2-4 people.
These grain free, dairy free pancakes are full of healthy omega 3 fatty acids and fiber from flaxseeds. They also use coconut butter which contains essential amino acids, healthy saturated fat, potassium and magnesium. The eggs provide you with protein for an all-around balanced breakfast that will prevent blood sugar dips and keep you energized.