This recipe is sooooo easy. You can double it if you’re making them for 2 or eat your little mini stack yourself. Or make a double batch on Sunday and quicly reheat a serve in a pan on Monday morning, no more Monday blues that way. They’re gluten free, refined sugar free, dairy free and delicious.

They’re also totally gut makeover friendly even though I don’t need it to be anymore woohoo. I’m still really enjoying focusing on protein, fruit and vegetables at breakfast though and these tick all those boxes.

Plus they’re super tasty and only take a couple of minutes to make. The blender does most of the work for you and makes a smooth easy to work with batter. I love the burst of flavour you get from the sliced strawberries. Placing them on top of the pancakes before flipping means they get extra heat from the pan and get a little jammy where they’re touching it. So good.

I cook these in a little good quality butter because a little bit is excellent for your gut. It contains butyric acid and vitamin, both of which play a part in creating a healthy gut lining. So treat yourself to a little butter now and then. Just try to buy the good grass fed organic kind. Yep it’s more expensive but it’s liquid gold and it will help you use it sparingly!

I’ve added serving suggestions to the recipe too!

Serves 1, because you deserve it

Ingredients

1 ripe banana

2 Tbs desiccated coconut

1 egg

1/4 tsp baking bowder

1/2 tsp cinnamon

1/4 cup slicedstrawberries

1 tsp organic, grass fed butter

Yoghurt or maple syrup to serve

Extra toasted coconut and strawberries to serve

Directions

Put all the banana, coconut, egg, baking powder and cinnamon in a blender and blend until a smooth batter has formed.

Melt butter in a non stick 20cm pan (could do it without but it tastes goooood). Pour about 1/4 cup of batter at a time into the pan so that you have 3x7cm (approx) pancakes. You don’t want them to be too much bigger than the spatula you’ll be flipping them with, otherwise things get messy!

Cover the tops of the pancakes with the sliced strawberries, pressing them in lightly.

Once little bubbles start to form on the surface (this should take a few minutes) and the edges of the pancakes have firmed up, flip and cook for a few more minutes on the other side until golden.

Serve with berries, coconut, and yoghurt or maple syrup.

HH. x