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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Gluten-free Sugar-free Pancakes

Gluten-free Sugar-free Pancakes

Servings: 15

Ingredients

Pancakes:
3 large eggs
1 cup milk
3 over-ripe bananas
1 1⁄2 tsp NOMU Vanilla Essence
1 1⁄2 tsp baking powder
1 cup gluten-free oats
1 cup almond flour (cassava flour works brilliantly too!)
Unsalted butter, to grease the pan

Orange syrup:
Zest and juice of 1 orange, freshly squeezed
Zest of one orange (avoid the pith)
2 tbsp SWEETLY Sugar Substitute or Maple syrup

To serve:
Full cream natural yoghurt
Maple syrup or Orange Syrup (recipe below)
SWEETLY Cinnamon Sugar Substitute Shaker

Directions

Place all the pancake ingredients in a Nutribullet and simply whizz up for a few seconds until smooth.

Heat a heavy-based, non-stick pan over low to medium heat, lightly grease with butter.

Pour 4 measures of the batter onto the heated pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides. Serve immediately, topped with a dollop of full cream natural yoghurt and drizzled with orange syrup or maple syrup and a sprinkling of cinnamon sugar.

To make the orange syrup, place all the ingredients in a saucepan and stir to melt the sugar or maple syrup. Allow to simmer until the syrup has reduced and thickened slightly.

TIP: To make your own Sugar-free Cinnamon Sugar simply stir 1 tsp Cinnamon into 2 tbsp SWEETLY Sugar Substitute.

Ingredients

Pancakes:
3 large eggs
1 cup milk
3 over-ripe bananas
1 1⁄2 tsp NOMU Vanilla Essence
1 1⁄2 tsp baking powder
1 cup gluten-free oats
1 cup almond flour (cassava flour works brilliantly too!)
Unsalted butter, to grease the pan

Orange syrup:
Zest and juice of 1 orange, freshly squeezed
Zest of one orange (avoid the pith)
2 tbsp SWEETLY Sugar Substitute or Maple syrup

To serve:
Full cream natural yoghurt
Maple syrup or Orange Syrup (recipe below)
SWEETLY Cinnamon Sugar Substitute Shaker

Directions

Place all the pancake ingredients in a Nutribullet and simply whizz up for a few seconds until smooth.

Heat a heavy-based, non-stick pan over low to medium heat, lightly grease with butter.

Pour 4 measures of the batter onto the heated pan, leaving room between them to spread. When bubbles appear on the surface of the hotcakes, flip them over. Cook until puffed and golden brown on both sides. Serve immediately, topped with a dollop of full cream natural yoghurt and drizzled with orange syrup or maple syrup and a sprinkling of cinnamon sugar.

To make the orange syrup, place all the ingredients in a saucepan and stir to melt the sugar or maple syrup. Allow to simmer until the syrup has reduced and thickened slightly.

TIP: To make your own Sugar-free Cinnamon Sugar simply stir 1 tsp Cinnamon into 2 tbsp SWEETLY Sugar Substitute.

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