Banana Pancake Stack with Date Puree

Eating healthy doesn’t mean you have to cut out your favourite meals. Paul and I, founders of Fitness Camp Napier, love having pancakes as a weekend treat so I am going to share the recipe we use. Remember, these are still a treat, so don’t go having them everyday 🙂 Enjoy. p.s they taste better than they look 🙂

Ingredients:

2 bananas, peeled
3 eggs
3 tablespoons coconut flour/shredded coconut
1 tsp vanilla extract
Pinch of gluten free baking soda
Dash of cinnamon
Pinch of sea salt

Directions:

1. Put bananas in a food processor (or you can mash with a fork) until smooth.
2. Crack the eggs in the mixture and combine.
3. Add the coconut flour/shredded coconut, vanilla extract, baking soda, cinnamon and salt.
4. Mix until smooth.
5. Heat up a large non-stick pan over a low-medium heat. Add butter or coconut oil to the pan.
6. Add spoonfuls of the mixture to the pan (best to keep them smaller so they flip easier and cook evenly through). Once mixture is bubbling on top, flip gently and cook for a minute or so.

Note: I find covering the pan with a lid works best to cook the inside of the pancake without burning the bottom. If you find the bottom of the pancake burns, turn the heat down to low and cook slowly.

Date Puree:

Add 2-4 dates into a cup and pour boiling water over. Leave to soak for at least 20 minutes. Drain the water and puree the mixture.

Serving:

Stack the pancakes up and serve with date puree (or you could use maple syrup) and whipped cream. YUM!