There are many recipes for wheat- and sugar free pancakes out there. I, myself, have tried several of these. Some are great, some are impossible to make because they are so hard to flip on the frying pan that half of the batch (or all of it) end up in the trash.
Pancakes are delicious for breakfast and they can in fact be part of a balanced diet. Make them on a weekend when you have a little extra time to cook, or make a giant batch and freeze them in bags of three so they are ready to take out for the weekdays. I use cocoa fibers for this recipe because they are packed with protein and are very high in fiber which both thickens the batter a little and keeps you feeling full longer.
Ingredients: (Serves 1-2, makes about 8 pancakes)
1 ripe banana
1 tbsp peanutbutter
1 tbsp cocoa fibers
1/2 tsp baking powder
A pinch of salt
Coconut oil for frying
Put all the ingredients in a blender and blend well. Fry the pancakes on medium. Top them off with chocolate chips, berries, fruits, agave or whatever you prefer.
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