Sunday morning calls for PJs and pancakes!
These banana pancakes are tasty, nutritious and chances are you’ll already have most of the ingredients hiding at the back of the fridge or cupboard!
Makes 2 portions
2 Mashed bananas
2tsp Coconut flour (or blended oats)
Dash of milk (of choice) if mixture looking thick
For stewed fruit:
1 Handful of frozen berries
1tsp Chia / Flaxseed
½ tsp Cinnamon
Coconut oil for cooking
Nut butter, yogurt and coconut flakes for topping - optional
Mash the bananas.
Whisk the eggs in a bowl and gradually add the bananas.
Spoon in the coconut flour and sprinkle over the cinnamon and nutmeg.
Mix well. Add a dash of milk if mixture is looking too thick.
Melt some coconut oil into a hot pan. Spoon small amounts of the mixture into the pan until your desired pancake shape is formed. Leave for a few minutes to set before flipping and cooking on the other side. Repeat for each pancake.
Whilst the pancakes cook, add the frozen berries to a small sauce pan on a low heat. Simmer until the berries defrost and become a little mushy.
Add the chia seeds and honey, stirring gradually throughout.
Leave on a low heat until the berries soften further and a more runny, jam like texture is created.
Once the pancakes are cooked through – get stacking.
Top with yogurt, nut butter and the stewed fruit. If you have any of this left over – leave it to cool and store in an airtight container in the fridge. Use within 3 days. It's a great addition to toast or your morning porridge!