What’s the benefit to me? Well, aside from a quite exquisite flavour profile, these pancakes consist of the following ingredients;
1. Banana – it lends the creamy consistency, is a natural mood-enhancer, & affords plenty of potassium
2. (Optional, if you’re using a non stick pan you won’t need this) Coconut oil – a great source of healthy fats, mainly mono & polyunsaturates.
3. Truvia, made from the stevia leaf (a member of the chrysanthemum family, native to north-eastern Paraguay). It’s the perfect alternative to sugar for the pancakes, giving it the sweetness and granular crunch of sugar – yet without any of the calories! It is the very essence of having your (pan)cake and eating it.
4. Eggs – a naturally rich source of protein – 13g protein per 100g.
5. Blueberries – an excellent source of vitamin C and antioxidants, as well as a very low-GI source of sugars.
Back to the pancakes of the hour…
1. Start by cracking the eggs in a bowl, then add the banana, almond milk, Truvia and chestnut flour.
2. Whisk by hand or using an electrical whisk, and and stop when the consistency appears to be smooth and fluffy. You’ll know!
3. Pop a small amount of coconut butter in a frying pan and heat it up. Alternatively, use a non grease pan, but I find there’s a flavour advantage to the coconut butter!
4. Spoon out the preferred size of pancake mixture onto the hot pan. My preference and therefore my recommendation is always a small, thin and crisp pancake. Fry for around 20 seconds or until golden brown on each side.
5. Serve with some fresh berries, though yoghurt is also lovely in the morning garnished with a shaving of dark chocolate perhaps…
6. Bon appetite, and good morning!