By Sheridan from Sheridan Joy
Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin
This makes roughly 15 small to medium sized pancakes.
- 1/2 cup green banana flour
- 1/4 cup slippery elm - loosely packed
- 1 1/2 cups coconut milk (or 1 1/4 cup for thicker pancakes)
- 3 pastured eggs (4 if the mix is too thick or breaking apart when trying to flip)
- 2 tsp vanilla essence or 1 vanilla pod scraped
- Pinch of salt
NOTE: I used 1 cup of water and 1/2 cup coconut cream to form my coconut milk. I use the Ayam brand of coconut cream.
- Combine all ingredients in a bowl using a fork or whisk, ensuring there are no dry parts remaining.
- Allow to sit for 5-10 minutes to thicken.
- In a medium to high heated pan with a splash of coconut oil or ghee, slowly pour the mix into small pancakes.
- Wait until bubbles come through the pancake, and then test to see if it can be flipped by wiggling your spatula under the pancake gently. If it breaks apart, let it sit there for a little longer as when it is ready you will be able to flip easily.
- Flip, and then cook evenly on the other side.
- Reserve on a large plate, and then continue cooking the rest.
Note: I have tested this mix a few times, so if followed correctly it shouldn't be an issue, though if it is not binding well together, you may need to let the mix sit there for a little longer to thicken some more, or if it still does not work for you, then add another egg to ensure it binds even better.
Serve with your choice of deliciousness, though I love probiotic rich coconut yogurt and homemade blueberry jam!