In case you haven’t noticed, breakfast is my favourite meal of the day!
I also especially love pancakes. This recipe however, is closer to the dutch pannekoek. Which is larger than a pancake and thinner than a crepe.
One thing I still miss is my European food, and well these are a pretty good pannekoek substitute for being: gluten, dairy and sugar free. I discovered them while on a trip to Spain visiting my good friends. We didn’t have as many bananas so added more egg and they were heavenly.
You’ll have to try them yourself to decide!
Personally, I think if you roll them up with berries and coconut whip cream inside you have a super delicious dessert, that everyone will love!
Note: My golden rule is 1 banana per each individual
Paleo Pannenkoek
Equipment
- Food Processor or Blender
- Mixer
Ingredients
- 1 Banana
- 2 Eggs
- 1 tsp Vanilla
- Cooking Oil Almond or Olive Oil
Coconut Whip Cream
- 1 Can Full Fat Coconut Milk
- 2 tbsp 100% Maple Syrup
- 1 tsp Vanilla
Instructions
- Combine all the ingredients into a food processor
- Blend together until smooth
- Pre-heat a pan with almond oil. Make sure there is a significant amount inside, so they are easy to flip
- Pour enough into the pan for your desired size. I use a small frying pan and pour until it's full, you can make multiple in one pan, if needed
- Flip when it is almost cooked through on the first side, you will begin to see the edges brown
- Cook the remaining side until brown
- Serve and enjoy!
Coconut Whip Cream
- Take the can of (chilled) coconut milk from the fridge. Turn it upside down and open it.
- Drain all the water
- Put the coconut cream, vanilla and maple syrup in your mixer
- Whip it until it is smooth and creamy
- Add extra maple syrup if you need it to be sweeter
- Enjoy!
This recipe is from my friend Anders
