JING
These pancakes are literally the best way to start the day! Packed full of tonic herbs, subtly sweet and immune-system friendly (gluten free and full of mushies and herbs to nourish you). Serve with coconut kefir or pink cream.
Mash the bananas in a large bowl using a fork. A few small lumps are fine to leave.
Add the remaining dry ingredients and stir well to combine.
In a separate bowl, whisk together the coconut milk, eggs and maple syrup if using, then pour over the pancake mix. Stir to combine.
Heat 1-2 tbs of ghee or coconut oil in a non-stick pan over medium heat.
Once the oil has melted, add 2-3 tbs of the wet mixture to form your pancake.
Fry until bubbles rise and the pancake is golden, flipping to cook the other side. Repeat steps 4 to 6 until all mixture has been used.
Serve warm, topped with your favourite fruit, some nut butter and a generous serve of Pink Cream or coconut kefir. Or black tahini!!
These lovely pancakes will last up to 3 days if stored in an airtight container in the fridge.
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