This lovely recipe is from Nourish, a fabulous lifestyle book co-written by Sadie Frost, Holly Davidson and chef Amber Rose.
'These little ones are great topped with fresh fruit and yoghurt for breakfast or brunch, or served as an afternoon tea much like drop scones with cream and jam.
'Sounds naughty but it needn't be, if you have organic cream or whipped coconut cream sweetened with honey and a fresh sugar-free berry fridge jam then everything is good for you and totally nourishing.'
- 2 ripe medium bananas, roughly chopped
- 4 whole eggs
- 2 tablespoons honey
- 70g desiccated coconut
- 100g almond meal (or ground almonds)
- 1/2 teaspoon gluten-free baking powder
- Ghee or coconut oil for cooking
Method1 Put the bananas, eggs and honey in a food processor and purée until light and fluffy (or use a bowl and a stick blender). Add the coconut, almond meal and
baking powder and beat to combine.
2 Heat up a tiny amount of coconut oil or ghee in your frying pan over a low to medium heat. Cook in batches, allowing a biggish spoonful of mix per pancake – too bigand they are really hard to flip, so keep them drop-scone size.
3 Cook thoroughly – they should take about one and a half minutes on each side; you will know when to flip them once little bubbles start to appear on the surface. Keep warm and continue to cook the rest of the batter, adding a little more oil to the pan between batches.
4 Serve while hot and delicious with some of your favourite toppings.
A few spoonfuls of your favourite yoghurt
Handful of your favourite seasonal fruit
Toasted coconut or cacao nibs
Nutrition InformationServes 2-3
Taken from Nourish, mind, body & soul by Amber Rose, Sadie Frost & Holly Davidson. Published by Kyle Books, priced £19.99.
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