Bear’s Favourite Breakfast Cakes


 With this recipe you can use many different fruits and veggies. I’ve used mixed berries, Apple, peaches, carrots, pumpkin, but today we used banana.


2 Ripe organic bananas

2 Organic eggs

100ml Organic coconut milk

200g Self-raising flour (We use Dovesfarm)

50g Flaxseeds (We love Linwood’s Flaxseed & nuts with co-enzyme-q10)

Dash of cinnamon 

Organic coconut oil for cooking


Mash bananas very fine (when using other fruit or veggies, I liquidise so there’s no bits, but not too long so the nutrition is jeopardised). Add egg and milk and mix. Now add flour, flaxseed and cinnamon, mix well. 

Heat oil in pan on medium heat, spoon mixture in balls. Cook until bubbling through and golden crispy, flip and cook on the other side. This should take about 3 minutes per side, as I’ve learned through 17 moves that all stoves and ovens vary.

Serve with a drizzle of raw honey, and chopped fruit.



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