As my followers on social media will know, I have a slight addiction to pancakes, but thankfully my addiction is a healthy one. There are SO many different ways to make pancakes. I like using either quinoa flakes, buckwheat flour (despite the name this is actually a fruit seed and is gluten-free) or oats.
1 banana
2 eggs
40g quinoa flakes
2 tsp ground cinnamon
1 tsp Lucy Bee coconut oil
TOPPING SUGGESTIONS
• Walnuts and pumpkin seeds with cinnamon and manuka honey
• Greek yoghurt with fruit
• Banana, peanut butter and cacao nibs
• Salted Chocolate Almond Butter
• Almond milk, cacao and manuka honey (blended together to make a sauce) with berries
• Lemon juice with coconut sugar
• Greek yoghurt with Healthy Seed Mix
SERVES 1
Put the bananas, eggs, quinoa flakes and cinnamon in a blender and blend together.
Melt the coconut oil in a small frying pan, then pour in the pancake mixture in batches to make small pancakes. Fry for 3 minutes on each side until cooked through.
Serve with a selection of toppings, either from the list of suggestions (see Topping Suggestions) or your own favourite – the world’s your oyster!