Sugar Free Pancakes with Berries & Chocolate Chips – Enhealthy.com

Instructions

1. Peel the bananas, put them in a bowl and mashed them with a fork really well.
2. Add in the bowl the coconut milk, flaxseeds, mix well, then add baking powder, wholewheat flour and mix well with a hand whisk. Set aside and let it rest for 30 minutes
3. Heat a large nonstick skillet, over medium heat.
4. Once hot, spoon 1 big tablespoon for each pancake of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (1-2 minutes). Before you flip it add on the pancake while is cooking some chocolate chips or berries. Carefully flip pancakes and cook until browned on the underside (1-2 minutes more).
5. Transfer cooked pancakes to a plate.

To Serve

1. Top with some berries. Sprinkle with nuts and drizzle with honey or agave.
2. Best when fresh, though leftovers keep covered in the refrigerator for a week, or in the freezer up to 1 month. To reheat, toast or bake in 180 C oven until hot.