This ‘clean’ version of banana pancakes is made using coconut and LSA in place of flour, and is partnered with delicious toppings and a side of nourishing chia pudding.
Enjoy straight from the pan. Delicious!
1 large ripe banana (good source of potassium)
2 whole eggs (nutrient-dense & full of protein)
5 tbsp shredded coconut (good energy source)
4 tbsp LSA (protein, fibre, vitamins, essential fatty acids)
1/4 tsp bicarb soda (alkalising, helps balance pH levels)
1/4 tsp cinnamon
1-2 tsp honey (optional)
Combine ingredients and cook with coconut oil (good source of medium-chain triglycerides)
Top with: goji berries (awesome superfood) chopped banana mixed berries (phytochemicals that prevent cell damage) coconut cream (powerful solvent for breaking up hardening in the body) honey (anti-inflammatory)
1/4 cup chia seeds (excellent for digestion, eight times more omega 3s than salmon)
2 cups unsweetened/ homemade almond milk
1 tsp cinnamon (powerful medicinal and anti-inflammatory properties
Let soak for at least an hour before slowly simmering until heated through.
Add some chopped apple and honey if desired.
About Tawny Rees
Tawny Rees is a Sydney-based naturopathy student who promotes the benefits of mindful eating and loves sharing her paleo, gluten-free, dairy-free and refined sugar free creations.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.