RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
There is nothing more I love than pancakes on a Saturday morning. But now you can
have these every morning because they are so good. Win, win.
6 large eggs
1 cup unsweetened almond milk or other non-dairy milk
3 tbsp coconut flour, sifted
2 tsp coconut oil, melted, plus 2 tbsp for the pan
1 tbsp of agave nectar
Maple syrup to pour over at the end
Whisk together the almond milk, coconut flour, coconut oil, and agave in a bowl. Let it sit for 10 minutes so the coconut flour can absorb the liquid, then whisk again.
Heat a non-stick pan over medium heat. Place 1 tbsp of the coconut oil in the pan, swirling to coat the bottom and sides. To cook the crepe scoop 1/3 cup of the mixture in the pan.
Caramel Banana Sauce
½ cup of coconut cream
2 tbsp agave syrup
1/4 tsp sea salt
Once all the crepes have been cooked, chop the bananas. Put a tablespoon of coconut oil in the pan, then add the bananas. Allow to get brown in colour and then add coconut milk and agave syrup. Pour over the crepes, along with that extra maple syrup.