​This may be the best paleo pancake recipe around!

I must admit I am rather proud of it as I pulled it together experimenting on my family (as you do). I have made these pancakes many times over the past year and since I have hand written it out for lots of patients I thought it was time to share properly.

They are gluten free, grain free, dairy free and sugar free. They provide you with protein from the eggs and nuts, fats from the nuts and coconut and carbs from the nuts, tapioca flour, banana and coconut. There is some fructose from the bananas to sweeten the mix. If you want them sweeter just add another banana. 

These pancakes  should keep you going till lunchtime and our active children love them as pancakes or pikelets for breakfast, in their lunchbox or for after school.

It is easy to make in that you put all the ingredients into the blender or food processor, whiz it up, then just pour the mixture into a suitably hot pan. I use organic butter, but you could use ghee or coconut oil. It also makes very good pikelets which will keep a day in the fridge. I have always found the mix to hold together well and turn easily in the pan. We use a solid stainless steel pan, as we found that even good quality non stick only lasts a short time before it is stratched and not safe to use.

​This recipe makes enough for four good sized breakfast pancakes. You can also make the mixture and store it in a sealed container in the fridge for a couple of days of good eating!

Ingredients:
2 ripe- ish bananas
6 eggs (ideally organic and free range)
1 cup of ground almonds or other nut meal
1/2 cup of tapioca flour
1/2 cup of dessicated coconut
1tsp baking powder
1tsp ground cinnamon
Optional 1/2 cup of cacao (or cocoa) to make chocolate pancakes. Very good with berries

Blend it till smooth

Heat the pan dry, when it is hot, add butter/ghee/coconut oil. Pour an amount (about quarter of the batter) into the hot fizzing buttered pan and tilt the pan to make a good shaped pancake. When bubbles start to form on the surface, then pop, easily turn the pancake, it will only need a short time on the other side. Slide onto plate.

Serve with your choice of toppings. We use stewed organic apple and berries with some clearwater yoghurt. Enjoy!

Melanie Young
Reg Osteopath
Director City Osteopaths
(And foodie!)


www.cityosteopaths.co.nz
Ph 04 4991439

This is a delicious and nutritious recipe, with origins from 'My Darling Lemon Thyme' .
It is quick and easy to make, the only trouble being how to stop eating it!

I always have some in the freezer for that pick me up without going for refined sugar or processed foods.

It is high in Calcium, Magnesium, antioxidants and other minerals. Your body needs calcium for strong bones at any age and magnesium for muscle relaxation and melatonin production which aids sleep. Though I wouldn't eat too much of this at night as it IS also high in energy!
Scientific studies of the effects of dark chocolate indicate that it stimulates the release of endorphins in the human body. As a result, dark chocolate may have an anti-depressant effect. A study in the 2012 issue of the "International Journal of Hypertension" reports that the antioxidants in dark chocolate help to reduce high blood pressure and improve circulation. Advocates of raw cacao beans claim the beans provide these health benefits to a greater degree because the raw beans have a higher level of antioxidants than processed chocolate.

Recipe:
1/2 cup of real Maple syrup
3 Tablespoons raw deodorised coconut oil
340 grams hulled tahini (this is a whole medium sized jar)
4-5 Tablespoons raw organic cacoa powder
2 Teaspoons vanilla extract
A good pinch of sea salt flakes
Grated rind of one organic orange

Melt the coconut oil gently in a small pot, take it off the heat, stir in the maple syrup, and add the rest of the ingredients, pour into a lined small container and put in the freezer till frozen. It is very satisfying as a pick me up later in the day, much better for you than commercial processed sugars.