These pancakes might need a little more preparation than the traditional add water “shake and bake” style pancakes however they are made from whole foods that contain no gluten, butter or added sugar.

Serves: 2-3
Preparation and cooking time: 15 minutes

Ingredients:
1 banana mashed
1 egg whisked
1 cup of desiccated coconut finely blended
1-2 tsp of vanilla essence
1 tsp of cinnamon
2 tsp of baking soda
1 Stevia tab if required
1 tbs of coconut oil to cook with
1-2 Strawberries as a side

Optional date sauce:
5 dates
1/2 cup of boiling water

Method:
Mash banana
In a separate bowl whisk one egg and combine with banana
Blend the desiccated coconut and add to bowl with cinnamon, baking soda, stevia and vanilla essence
Stir well
Place a pan on low heat and add coconut oil to pan
When oil melted spoon out mixture into pan in desired sizes
Using spatula, flip pancakes over when cooked on face down side (spatula will be able to slide under)
Be careful when flipping that pancakes don’t fall off spatula
Cook for around 30 seconds on opposite side

Method for date sauce (tastes like caramel sauce):
Boil water
Chop five dates finely while kettle boiling
Blend dates with half cup of boiling water, blend dates until it becomes a sauce like texture
Spoon out onto plate or pancakes