NOURISH ALWAYS WITH LOVE

Food traditions are common for most families on Mother’s Day…this may include breakfast in bed, a champagne brunch or a roast dinner. For my own mum, Mother’s Day meant pancakes! 

These pancakes typically contained white sugar, processed flours and were topped with supermarket syrups or chocolate (enough to fuel four hungry boys!). Nowadays we tend to adopt a more nutrient-led lifestyle, and as a result my own family tend to lean into more wholesome and nourishing alternatives. This modified pancake recipe has allowed our family food tradition to continue and is now a recipe that I have taught my own kids to create.

This pancake recipe is gluten free and contains no added sugar as the banana provides the natural sweetness. With macadamia butter and coconut oil providing a good source of healthy fats and nutrients. Additionally, the macadamia butter, ricotta and eggs provide extra protein (although, the ricotta can be left out of this recipe to make a dairy free option if you wish). These pancakes are great served with fresh banana, blueberry, and yogurt; however, you can get creative and add your favourite toppings.

Spoil your favourite mum and give it a go!

Chef Mitch

Pancake batter

-4 eggs

-1 cup macadamia butter

-4 bananas

-2 tbls coconut oil

-½ cup GF flour

-1 ½ tsp baking powder

-½ cup ricotta

Toppings

-2 fresh bananas

-1 punnet blueberries

-150 g Greek yogurt

-50 g toasted almonds

-2 tbls Gaia Honey

  • Mix eggs, macadamia butter, bananas, ricotta, and coconut oil in food processor until smooth.
  • Following this, fold in GF flour and baking powder.
  • Heat non-stick pan on medium heat and spoon in pancake batter. Cook on each side for 3 min or until golden brown.
  • To serve, place pancakes on plate, spoon on yogurt and scatter with fresh banana, blueberry, and almonds.
  • Lastly, drizzle with Gaia Honey.