Pancake Day is here, but instead of the usual syrupy, carb-heavy stacks that leave you crashing by noon, we’re flipping something different, pancakes that are just as fluffy, buttery, and delicious but actually fuels your body with the deep nourishment it craves.
What makes these different?
- Eggs & raw butter → Rich in choline, vitamin A, and essential fatty acids to support hormones & brain health.
- Beef organs (yes, really!) → A hidden boost of bioavailable protein, iron, and minerals for metabolic & immune support.
- Caramelised bananas → Naturally sweet & packed with potassium to support muscle recovery & electrolyte balance.
(Makes 4 large pancakes)
Ingredients
- 3 Large Organic eggs
- 2 tbsp Maple syrup
- 2 tbsp Extra virgin olive oil or melted raw butter
- 30g (1/4 cup) Coconut flour
- 1 tbsp Organised
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- A pinch of sea salt
- A knob of raw butter for cooking
For the caramelised bananas:
- 1 Ripe banana, sliced thick
- 1 tbsp Raw honey or maple syrup
- A knob of raw butter for cooking
Serve with a generous drizzle of maple syrup
Method
- In a large bowl whisk together the eggs, maple syrup, extra virgin olive oil or butter, coconut flour, Organised, baking powder, vanilla extract and sea salt.
- Let the batter sit for 5 minutes to thicken up slightly.
- To make the caramelised banana. Add a knob of raw butter to a pan and once it starts to bubble add in the banana slices in one layer.
- Drizzle with the raw honey and cook on each side for 2-3 minutes until golden brown. Remove from the heat and set aside.
- Heat up the butter in a frying pan on a medium heat. Once hot add in about 2 tablespoons of the pancakes batter spreading it into a round shape.
- Cook on one side for 3-4 minutes then very gently flip the pancake and repeat on the other side.
- Transfer the pancakes to a plate and pile the caramelised bananas on top.
- Drizzle with some extra maple syrup and enjoy!
