Coconut Banana Pan Cakes

Today's recipe is light, healthy and super tasty! The pan cakes are also very low in calories, so it's OK to eat them as much as you want. The recipe below is quite a big portion, since I myself tend to eat A LOT on every meal :D 

The Perfect Pancakes!

Good morning! 

I _love_ pan cakes, and I have tried dozens of different recipes. Often I also come up with my own recipes in the heat of the moment. Today I somewhat accidentally developed the absolute perfect pan cake recipe! :D They are fluffy, light, rich, filling and packed with super healthy nutritions. They are also low in carbs which is always great for a diabetic.  

PERFECT PAN CAKES

35 gr Oats

20 gr Almond flour

10 gr Dessicated coconut

5 gr Chia seeds (milled)

4 Egg whites

200 mll Coconut / Almond / Oat MILK

Orange essance

Ground all ingredients together in a blender until smooth. Fry on a medium heat on a teflon pan and spray 1kcal spray before each pan cake. Enjoy with avocado chocolate mousse, banana, berries and soy vanilla custard! 

For these pan cakes I used the coconut milk, it made them sweet and really fluffy

Chocolate crisp (super easy)

Here is one super delicious and super easy recipe for calming down the sweet cravings. 

Unfortunately I had to start a "less sugar & treats" period for a while, to get my blood sugars back on track. A diabetic sometimes has to be extra strict about any ind of sugars wether they're healthy or not. So tonight instead of eating these amazing little things I'm gonna post the recipe instrad ;) Enjoy everyone! 

CHOCOLATE CRISP
3 tbsp Nut butter (peanut, hazelnut, cashew)
2 tbsp Cacao powder
1-2 tbsp Fruit syrup / maple syrup
1 tbsp Coconut oil
Handful of cereal (rice crisps or similar)

Mix ingredients together, and toss the cereal in. Make small portions on a baking sheet, and set in the freezer for 30 minuts. Take out and enjoy! Store in the freezer or fridge over night. These actually only get better after a day!