Mash together your banana, vanilla essence, and coconut sugar in a medium sized mixing bowl.
Whisk in your eggs and maple syrup thoroughly.
Add your maca powder, ground flax, milled chia seeds and flours, mixing until you get a smooth batter.
Add in your baking powder and bicarbonate of soda mixing thoroughly.
Lastly add in your nut milk of choice and whisk until smooth.
Place a medium sized frying pan on a high heat and add your coconut oil.
Once the oil has melted reduce the heat and place 2 generous sized tbsp of the batter into the pan.
Using the back of the spoon shape into a perfect circle!
Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute. The pancake will 'puff up' even more and be golden brown when done. If you're really that sceptical press down with a spatula to make sure that no batter seeps out.
For the lemon curd caramel sauce place all of the ingredients except for the egg & nut milk into a heatproof bowl and place over a bain-marie on a low heat. Whisk infrequently until the mix has melted.
Now whisk your egg and pour into the mix. Whisk frequently to ensure that no lumps are left. Leave to cook for 10 minutes until the sauce is nice and creamy. It should coat the back of a spoon.
Remove from the heat and whisk in your nut milk. Do this gradually as you may require less or more to get to your desired 'thickness'. This will also depend upon the size of your egg.
Once you have cooked all of your pancakes, stack them high and pour your delicious lemon curd caramel all over mmmmm. You can also top with some roughly chopped roasted nuts. Almonds work really well with this.
Notes
* Makes roughly 8 pancakes which can be divided into 4 servings.
**Please note that all cup measurements used are British cups and thus equal to 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-superfood-pancakes-with-a-lemon-curd-caramel-sauce/