1 1/2 cups almond meal, not packed down.
1/2 tsp baking soda
1/4 tsp real salt
1/2 tsp cinnamon ( I did a batch without too)
3 lg eggs
1/4 cup almond, rice or coconut milk or dairy if you want
1/4 cup coconut water, you can just increase milk if you don’t have coconut water, but it adds a nice flavour
2 frozen bananas, defrosted and mashed
1 tsp vanilla
In a mixing bowl, combine the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Add the wet mix to the dry and mix well. Let it rest for about 10 mins.
Heat a nonstick pan over med – low heat. If its too hot the pancakes will burn and be to hard to flip, don’t rush them
Pour in the mixture, you don’t want them too big as you won’t be able to flip them.
Fry pancakes until they start to bubble and the edges start to cook, flip over very carefully using a thin metal spatula.
Cook until golden brown on both sides.
Pancakes freeze and reheat well
Banana & Walnut Muffin
1/2 cup of coconut flour
1/2 tsp real salt
1/2 tsp baking soda
1/2 tsp baking powder
4 over ripe bananas, best to use frozen bananas (defrosted)
4 eggs, whisked
1/4 cup melted coconut oil
1/8 cup raw honey
1 cup of crushed walnuts
Preheat oven to 180*C
Combine coconut flour, salt, baking soda, powder and walnuts into a large mixing bowl.
In a separate bowl combine banana, egg, oil, & honey.
Add wet ingredients to the dry, mix well.
Line muffin tray with liners, I use silicon liners.
Put about just under 1/4 of mixture in each muffin.
Bake for 20 – 25 min or until golden brown on top and cooked though
I got 17 muffins out of this mixture
Grab & Go Breakfast Breakfast Muffins
200g wholemeal Spelt Flour
100g rolled oats
3 heaped tsp baking powder
½ tsp mixed spice
½ tsp ground cinnamon
50g sunflower seeds
50g pumpkin seeds
100g dried apricots, chopped
50g pecans, chopped
½ cup apple puree, I used drained two fruits, pureed
150ml natural yogurt
1 medium egg, beaten
2 medium frozen bananas, mashed
1 tsp vanilla extract
2 small green apples, grated
1 medium carrot , coarsely grated
Preheat the oven to 190°C. Lightly oil a non-stick muffin pan with 12 large cups (i use silicon liners).
Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined.
Spoon into the prepared pans, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, and then cool on a rack, they are very moist until they cool down.
12 muffins serving will make these 247cal per serve
9 muffins serving will make these 329 cal per serve , Great Grab & Go Breakfast
24 muffins serving will make these 123 cal per serve, Great Grab & Go Snack