Banana Pancakes

RECIPE BY NATASAHA CORRETT
 “I created this for my column in Women’s Health magazine and its such an easy solution to dessert or a lazy weekend breakfast. Experiment with flavours on the top!” Tash x

Serves2
Cooks InPrep time: 5 minutes | Cooking time: 15 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

90g gluten free flour
1tsp baking powder
¼ tsp pink Himalayan salt
1 tbsp baobab powder (optional)
1 tbsp ground chia seeds
3 tbsp water
1 medium banana
210ml rice or almond milk
1/4tsp vanilla essence
1 tbsp almond butter
1 tsp agave
Coconut oil or sunflower oil for cooking.

Serve with:
Desiccated coconut, bee pollen, agave, lemon juice

Method

Weigh out the gluten free flour, baking powder, salt, baobab powder into a bowl and mix together.

In a small bowl mix the ground chia seed and 3 tbsp water and leave to sit for a couple minutes until it becomes a thick gloopy texture.

Weigh out and put into a blender the banana, milk, vanilla essence, almond butter, agave and then add the chia mixture. Blend until smooth.

Add the wet mixture into the dry and combine so that there are no lumps.

Heat a large non-stick pan and smear the surface with the oil about ½ tsp.

Once the pan is not enough pour 1 ladle of the batter into the centre or the pan and with the back of a spoon smear it out so it is a thin layer across the base of the pan or tip the pan to help it run out to the sides but you must be quick.

Leave to cook for about 1 minute or until golden brown, flip it over and leave to go golden on the other side.

Repeat this until the batter is finished – it should make about 6 pancakes.

Serve with a drizzle of agave, desiccated coconut, bee pollen and lemon juice.

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