In many parts of the world fall is already beginning, and it’s that time of the year where your body starts longing to stock up some winter reserves (germans call this winter speck ;)).
At eXtreme we are always keen on trying new healthy recipes, which also have real soul food potential.
In this blog we want to share a recipe we all love. Gluten and dairy free it’s one of our favorite healthy twists on a classic breakfast.
For the healthy fitness version, you only need 1 organic banana and 2 eggs from free range chicken per pancake.
Our top objectives for recipes are:
Quick and easy to make
Ingredients (makes one pancake):
One ripe organic banana
Two free range organic eggs
Coconut oil for frying
Blend banana and eggs in a blender or nutribullet (less dishes).
Add some coconut oil to a large non-stick frying pan and pour in the batter. We recommend putting a lid on the pan as the pancakes are quite thick and this helps speed up the cooking process.
Now comes the difficult bit- This batter can break up if you try to flip it too early or try to use a spatula. You will end up with a scramble, so wait for the pancake to turn nice and brown underneath and then flip the pancake by skilfully swinging the pan 😉 Before turning it is important to ensure that the batter is not liquid anymore, otherwise you will risk a huge mess 🙂 We’ve included a link to a video of one of the team trying the flip for the first time.
Else make smaller pancakes by only pouring two tablespoons of batter in the pan.
We like to enjoy our pancakes with raw honey from Taino farm and Chinola (passion fruit) or Carambola (star fruit) compote. For those who do not have access to tropical fruits, Jeremy recommends adding organic apple slices or blueberries.
**We have been testing this recipe on repeat for the past week and were thrilled with the results every time. Search online for varieties of this recipe, you can add protein powder, almond butter etc….