Banana Coconut Pancakes with Blueberry Syrup

These babies are light, fluffy, packed with nutrients and delicious. Perfect for brunch or the occasional breakfast for lunch craving.

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VEGAN BANANA COCONUT PANCAKES with BLUEBERRY SYRUP

INGREDIENTS: (all organic if possible)

pancakes:

2 cups of water

1 ripe banana

1 cup buckwheat flour

1/4 cup ground flax

1/4 cup ground raw pumpkin seed (or hemp seed)

pinch pink himalayan salt

2 tsp baking powder

1 tsp vanilla bean (optional)

2 tsp cinnamon

1/2 cup shredded coconut

coconut oil

syrup:

1/2 cup of blueberries (or any berry you like)

3 tbsp cold-pressed organic maple syrup

2 tbsp water

 

DIRECTIONS:

Process banana in food processor until smooth.  Add in all other ingredients. Process until smooth.

Lightly oil pan with coconut oil. Heat pan on medium. Pour in batter to desired size and flip once bubble appear. Cook on the other side until golden brown.

Blend all the syrup ingredients until smooth. Add more water or syrup depending how runny and sweet you desire.

ENJOY.


 

ps. if you make these post a picture and tag us @theradlife.ca and #radfood.