Banana Coconut Pancakes With Cinnamon Cacao Icing
Pancakes and chocolate; what is there not to love?! And you don’t have to feel guilty indulging in these! Raw cacao should have a place in your food choices; here are some reasons why.
Raw Cacao:
- is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods
- contains healthy fats
- contains nitrogenous compounds, including proteins, methylxanthines, theobromine, and caffeine (central nervous system stimulants, diuretics, and smooth muscle relaxants)
- contains a high mineral content; including potassium, phosphorus, copper, iron, zinc, and magnesium
- contains valeric acid; which acts as a stress reducer despite the presence of stimulants
And check out all these health benefits!
Health Benefits Of Raw Cacao:
- is an anti-inflammatory (including 17 percent reduction in C-reactive protein)
- is an anti-carcinogenic
- is an anti-thrombotic,and also improves endothelial function
- is an anti-diabetic
- could help extend lifespan
- has anti-obesity effects; possibly due to the polyphenols’ ability to suppress fatty acid synthesis while stimulating cell energy expenditure in the mitochondria(great for providing sustained energy for those labeled with fibromyalgia)
- protects the cardiovascular system,including lowering blood pressure, improving lipid profile, and helping prevent atrial fibrillation
- improves liver function
- improves skin condition, and protection against UV damage
- improves gastrointestinal flora
- improves exercise endurance
- lowers risk of Alzheimer’sand has neuroprotective benefits
- protects vision,and reduces symptoms of glaucoma and diabetes-induced cataracts
- protects against preeclampsia in pregnant women
- reduces stress hormones
- can slow progression of periodontitis
Banana Coconut Pancakes
1 cup of organic brown rice flour
1/2 cup organic coconut flour
1/2 organic quinoa flour
2 tablespoon of baking soda
5 bananas
1/2 cup of organic coconut milk
5 teaspoons coconut oil + extra coconut oil to cook
dash of Himalayan saltwater, as needed
Combine all three flours and baking soda in a mixing bowl.
Blend the bananas, coconut milk, coconut oil and salt in a high speed blender. Add water as needed to make a almost smoothie consistency.
Add the liquid to the dry ingredients in your mixing bowl and mix well.
Heat your skillet on medium heat with a teaspoon of coconut oil.
Using a soup ladle add one scoop of batter.
Once bubbles start to form on the top side and edges are almost solid, use a spatula to flip your pancake and cook the other side until golden.
Repeat until you have used up all the batter.
Cinnamon Cacao Icing
1/4 cup raw cacao powder
4 bananas
1 1/2 teaspoons cinnamon
1/4 cup coconut oil
1 tablespoon maca
Blend all ingredients in a high speed blender.
Pour into a bowl. Add a spoon and place on table with the pancakes for self-application.
Enjoy!
