Who says healthy can't be tasty clearly hasn't tried our orthomolecular pancakes. They're nourishing, gluten-free, free of added sugars, and packed with healthy fats and fiber — perfect for breakfast, a snack, or even a light lunch.
For this recipe, mash 2 ripe bananas with 4 eggs in a bowl until smooth. Add 2 tablespoons of almond flour, 1 tablespoon of ground or crushed flaxseed, a pinch of cinnamon, and — if you like — a teaspoon of vanilla extract. Let the batter sit for a moment so the flaxseed can absorb some moisture.
Meanwhile, heat a non-stick pan over medium heat with a bit of coconut oil or avocado oil. Spoon small amounts of batter into the pan and cook the pancakes until golden on both sides. They’ll be smaller than traditional pancakes, but fluffy and naturally sweet.
Serve with a spoonful of ORTHONIA, some fresh fig slices or berries, and a bit of coconut yogurt if desired. It’s a balanced mix of protein, healthy fats and slow carbs — completely in line with the orthomolecular approach.
Healthy, simple, and delicious. Every bite is pure self-care.