2 servings, 430 Calories/Servings Protein: 14g, Fiber:7g Total fat 27g, Cholesterol: 225mg, Carbohydrates:39g Total Sugars 12g Added Sugar: 6g.
Approximate Time to Make: 20 minutes
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Flaxseed meal boosts the fiber content and adds texture to these Paleo pancakes, which are sweetened with the natural sweetness of ripe bananas
IN YOUR BAG
1 bag serves 2
½ cup organic cassava flour
¼ cup organic almond flour
¼ cup organic flaxseed meal
1 teaspoon baking powder
1 organic banana
4 organic eggs
¾ cup almond milk
3 tablespoons coconut oil
¼ cup raspberries
¼ cup maple syrup
1 teaspoon cinnamon
¼ cup allergy-friendly chocolate chips derived from sustainably harvested cocoa beans
1. Make the batter
In a large mixing bowl, combine the cassava flour, flaxseed meal, baking powder, cinnamon. In a separate bowl mash the banana and then add the eggs, almond milk, and 2 tablespoons of coconut oil and chocolate chips; or reserve as a topping. Combine the wet and dry ingredients and mix until well blended.
2. Cook the pancakes
In a frying pan over medium heat, warm the remaining coconut oil until hot but not smoking. For each pancake, pour ¼ cup of the batter and cook until bubbles start to form on top of the batter, 2 to 3 minutes.
Transfer the pancakes to individual plates. Serve with raspberries, chocolate chips and maple syrup.