Sometimes we’re not the kind of girl who gets a yogurt parfait for brunch or breakfast. We’re the kind of person who wants to go all in, devouring a giant eggs benedict, or in most cases, a stack of pancakes that reach the ceiling. Nutritionally, this may not be the best thing for our stomachs on a week to week basis. Thankfully, we’ve got experts on hand to deliver us the most incredible recipes that take away all of that processed sugar, dairy, and gluten that upset our tummies sometimes. This week, our incredible nutritionists Jacqueline Alwill and Brittany Darling give us a recipe we can agree works for all of us, from the carnivore to the brunch expert: Sweet Chocolate Banana Pancakes!
Jacqueline Alwill is an accredited nutritionist, author and mum. Join Jacqueline and nutritionist/herbalist, Brittany Darling in their upcoming workshop in Sydney on Post Natal Nutrition on Tuesday, September 24th. Find tickets here.
Sweet Chocolate Banana Pancakes
(Gluten free, dairy free, and vegetarian)
Serves 1
- 2 eggs, whisked
- 1 banana mashed
- 1 teaspoon raw cacao powder
- pinch cinnamon
- 1/2 teaspoon coconut oil
Whisk together eggs, banana, cacao and cinnamon. Warm a large fry pan on medium heat on the stove and swirl coconut oil around the pan. Pour in egg mixture and cook 4 minutes on one side, flip and cook a further minute on the other, be careful not to burn the omelette. Enjoy!
While you’re here, check out Jacqueline and Brittany’s nutritional tips for post-birth recovery in the early weeks post-pregnancy.
