I absolutely love lemon curd. I decided yesterday morning that I really fancy some but I couldn’t think what I could eat it with considering I haven’t made any of my Paleo bread. Pancakes are always a perfect treat but I like to get in as much nutrition as possible when making them. These lovelies contain, flax, chia, almond flour, coconut flour & even some maca! These are perfect for a pre-workout or post-workout meal as they are packed full of protein, carbohydrates, and some awesome maca fuel. I always find that any kind of citrus helps with rehydration! Perfect!
Makes: 8 Pancakes
Preparation Time: 5 minutes
Cooking Time: 20 minutes
For the superfood pancakes:
1 large banana
1 tsp vanilla extract (optional but delicious)
1 tbsp coconut sugar
1 tbsp maple syrup
1 cup tapioca flour
1 tbsp maca powder
2 tbsp ground flax seed
2 tbsp almond flour
1 tbsp milled chia seeds
1 tbsp coconut flour
1 tbsp baking powder
1/2 tsp bicarbonate if soda
25ml almond milk (or 50:50 coconut milk:water)
1.5 tbsp coconut oil to fry these beauties in!
For the lemon curd caramel:
Juice & zest 1 lemon
50g coconut sugar
25g grass-fed raw unsalted butter
1 free-range egg
1 tsp vanilla extract (optional)
2 tbsp coconut milk (or 1 tbsp nut milk)
Roughly chopped roasted almonds (optional topping)
- Mash together your banana, vanilla essence, and coconut sugar in a medium sized mixing bowl.
- Whisk in your eggs and maple syrup thoroughly.
- Add your maca powder, ground flax, milled chia seeds and flours, mixing until you get a smooth batter.
- Add in your baking powder and bicarbonate of soda mixing thoroughly.
- Lastly add in your nut milk of choice and whisk until smooth.
- Place a medium sized frying pan on a high heat and add your coconut oil.
- Once the oil has melted reduce the heat and place 2 generous sized tbsp of the batter into the pan.
- Using the back of the spoon shape into a perfect circle!
- Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute. The pancake will ‘puff up’ even more and be golden brown when done. If you’re really that sceptical press down with a spatula to make sure that no batter seeps out.
- For the lemon curd caramel sauce place all of the ingredients except for the egg & nut milk into a heatproof bowl and place over a bain-marie on a low heat. Whisk infrequently until the mix has melted.
- Now whisk your egg and pour into the mix. Whisk frequently to ensure that no lumps are left. Leave to cook for 10 minutes until the sauce is nice and creamy. It should coat the back of a spoon.
- Remove from the heat and whisk in your nut milk. Do this gradually as you may require less or more to get to your desired ‘thickness’. This will also depend upon the size of your egg.
- Once you have cooked all of your pancakes, stack them high and pour your delicious lemon curd caramel all over mmmmm. You can also top with some roughly chopped roasted nuts. Almonds work really well with this.