Spiced Pancakes - Grain Free and Dairy Free
 
Prep time
Cook time
Total time
 
Serves: 16 pancakes (2 inch diameter)
Ingredients
  • 2 Sugar bananas (just ripe works best, that is yellow with no black spots)
  • 2 eggs
  • 2 tbsp shredded coconut (buy on iherb or amazon)
  • 1 tbsp raisins (sultanas)
  • 1 tsp vanilla extract (buy on iherb or amazon)
  • ½ tsp orange rind
  • ¼ tsp cinnamon (buy on iherb or amazon)
  • ¼ tsp ground ginger (buy on iherb or amazon)
  • ⅛th tsp ground cloves (or 2 whole cloves) (buy on iherb or amazon)
  • ⅛th tsp ground nutmeg (buy on iherb or amazon)
  • coconut oil (buy on iherb or amazon)
Instructions
  1. Place your pan on medium low heat with 1 tbsp coconut oil, it should be low enough that the pan or oil will not sizzle or smoke while you prepare the batter (I use setting 6 out of 9 on my electric stove)
  2. Slightly mash the bananas then place in blender or magic bullet (buy on amazon) with all the ingredients EXCEPT the raisins and coconut oil
  3. Blend to a smooth batter
  4. Add raisins and mix well
  5. Increase the heat slightly (my electric stove would be on a 7 out of 9)
  6. Spoon 1 tbsp of mixture at a time in the pan, filling up the pan (I fit about 7 in my pan)
  7. Cook for 1 minute, checking by lifting the sides of the pancake for browning
  8. flip and cook for another 30 seconds to a minute until golden brown
  9. repeat until mixture is finished, adding 1 tbsp of coconut oil each time you cook a new batch in the pan
  10. Serve with a sprinkling of shredded coconut, they keep well for the day in a container and are great to send to school for snack time too!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/spiced-pancakes-grain-free-and-dairy-free/