Gluten + dairy free banoffee yogurt pancakes

Gluten + dairy free banoffee yogurt pancakes

 

Mother’s Day Recipe: Gluten + dairy free banoffee yogurt pancakes – gluten free, dairy free, wheat free, refined sugar free and clean.

Mother’s Day is only two weeks away and now is the time to start thinking about what to make her or where to take her. I can help you with the “what to make her” part and that is to start the day off with a delicious plate of warm gluten + dairy free banoffee yogurt pancakes. Made with lashings of vanilla coconut yogurt, banana slices and warm toffee drizzle, these gluten + dairy free banoffee yogurt pancakes will fill you up without bogging you down.

The inspiration for this dish came to me as I walked past the newsagents on the way to work one morning. A popular food magazine featured chocolate banoffee pancakes on the front cover. It oozed food porn. I’m sure every bad-for-you ingredient under the sun was used to make these. Here at The Pantry of Eden I like to use wholesome ingredients while still giving that food porn experience.
As these are dairy free, I’ve used vanilla coconut yogurt which can be found in 170 gram tubs in Coles. It may not be the same as whipped cream like regular banoffee but it’s healthy.

You may have your own favourite pancake recipe which you can use as the base for this banoffee yogurt recipe – which is fine, or you can use mine. I’ve purposely used the combination of almond flour, brown rice flour and arrowroot as I believe it tastes the closest to gluten filled pancakes.

With the toffee sauce, If coconut sugar is a bit too much for breakfast you can substitute with date caramel which I personally find more delicious. I’ve included the recipe for it below:

Date caramel Recipe
6 medjool dates
1/4 cup coconut milk
1/2 teaspoon vanilla extract
Pinch of fine pink Himalayan salt

Blitz ingredients in a smoothie maker with ice crushing blades or mini food processor till smooth. You may need to add a little water if the blades aren’t turning properly.
Dollop over pancakes.

If mum prefers something more on the chocolate-y side, why not make her something mouthwatering and healthy from my Naked Chocolate Breakfasts, Treats & Desserts e-cookbook? It’s packed with 50 gluten, dairy and refined sugar free chocolate recipes and it’s only $4.99 till the end of May.

Otherwise, mum might enjoy a batch of my Gluten free raspberry coconut muffins or Matcha green tea muffins with honey cashew icing.

I hope you enjoy.

With love & gratitude,
Tash x

 

Why this is so good for you

Bananas help combat depression, build strong bones, strengthen the nervous system, protect against type 2 diabetes, lower blood pressure, strengthen your blood, help regulate bowel movement, provide relief from acid reflux and heartburn and help prevent kidney cancer.

Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.

Brown rice helps prevent diabetes, helps prevent coronary heart disease, helps prevent Alzheimer’s Disease, helps prevent constipation and colitis,helps prevent colon cancer, breast cancer and leukemia, helps prevent anxiety and depression and helps prevent insomnia.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Coconut oil/milk speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.

Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

 

Let’s cook!

Gluten + dairy free banoffee pancakes

Yield: Makes 10 pancakes

* When using flour in baking, fill cup, tap on bench a few times till contents settle, fill to top and level off with a knife.

Ingredients

    Pancakes
  • 4 eggs, free range or organic
  • 1/2 cup almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour (finely ground, skinless almonds)
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot starch (or tapioca starch)
  • 1 tablespoon baking powder
  • Optional: 2 tablespoons coconut sugar
  • 1 tablespoon melted coconut oil
  • Toffee drizzle
  • 1/2 cup coconut sugar
  • 1/4 cup coconut cream or milk
  • Pinch of fine pink Himalayan salt
  • 1/4 teaspoon vanilla extract
  • To serve
  • 2 x 170 gram tubs vanilla coconut yogurt
  • 2 large bananas, sliced
  • Optional: Clean or raw chocolate shavings

Instructions

    Pancakes
  1. Blitz eggs, milk and vanilla in a blender for 20 seconds or until frothy. Add dry ingredients and blitz for 10 seconds. Add in the melted coconut oil and briefly blitz till combined.
  2. Heat some oil (I used coconut) in a large frying pan on medium-low to medium heat until hot. Test by placing 1/4 teaspoon batter in the pan. If it bubbles it's good to go.
  3. Place 1/4 cups of batter in pan and cook until bubbles appear. Gently flip over and cook other side.
  4. Toffee drizzle
  5. Place the coconut sugar and coconut cream/milk in a small saucepan. Bring to a boil for a few minutes while stirring at intervals until thickened. Remove from heat and stir in the salt and vanilla.
  6. Here's what to do:
  7. Place your pancakes on a plate. Dollop over the coconut yogurt, add the banana slices and finish off with a drizzle of toffee (plus some grated raw or clean chocolate shavings).
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