One of the questions I get asked the most is what to eat for a healthy breakfast. Many people want to avoid the sugar-loaded cereals but have a breakfast that will convert even the fussiest of children, so I present you with.. pancakes! I appreciate that Mum’s with a few mouths to feed might not have time to make these in the morning but these are certainly worth the effort at the weekend! If you ask my daughter what her favourite food is, she will definitely say “Mamma’s pancakes” (maybe interchanged with sausages).
I serve these pancakes with kefir yoghurt, it is one of the most potent fermented foods that you can consume, full of probiotic goodness, we consume daily to keep our gut flora full of healthy bacteria. This yoghurt can be made from either kefir grains or a starter culture but if you haven’t started fermenting yet, I would highly recommend buying some coyo from your local supermarket, a coconut milk based yogurt. *Please note coyo does not provide a therapeutic strength probiotic to repopulate your healthy bacteria but it does provide a delicious alternative.
Linseeds (sometimes called flaxseeds) provide a really healthy addition of nutrients to breakfast. Unfortunately they are not the best source of Omega 3 as many health proponents claim because your body is not very efficient at converting Alpha-Linolenic Acid (in linseeds) into EHA or DPA, the types of Omega 3 in the body. They do however provide plenty of fibre and magnesium which is good for digestive health. They also contain lignans which have estrogenic properties so they are really helpful for menopausal women. Linseeds want to be freshly ground to retain maximum nutrition once they are exposed to air they lose much of their value.
Tip: Make sure your bananas are really ripe for his recipe so this is great way to use up those really black ones that are left in the bowl.
- 2 very ripe bananas mashed
- 1 tablespoon of coconut flour
- 2 heaped tablespoons of almond butter
- 1 tablespoon of whole linseeds
- 2 eggs
- 1 tablespoon of coconut oil
- 5 strawberries
- 1 cup of kefir yoghurt or coyo
- Cacao nibs for decoration
- Blend the bananas, flour almond butter, flax seeds and eggs together using a food processor or hand blender to create a batter
- Heat a skillet or frying pan on low and add 1 teaspoon of coconut oil to the pan
- Drop 1 heaped tablespoon of the batter into the pan to form rounds, I normally cook 3 at the same time
- When you start to see little bubbles forming in the middle they are ready to flip and cook the other side
- Pour Kefir yoghurt or regular coyo yoghurt into a liquidiser with the strawberries and blend
- Pour on top of the pancakes and sprinkle with cacao nibs