Pancakes are a Sunday morning, or any morning, staple!
Either serve them alone, (they are good enough with no additions!), or packed full to the brim with extra fruit, syrup and yogurt and your day will start off perfectly!
With some slight twists on the traditional 'flour, egg and milk' mix, this slightly more mindful option is by no means lacking in sweetness and flavours!
Preparation time: 10 minutes - Cooking Time: 30 minutes - Serves: 3
You will need:
- 2 bananas - 300 g honey
- 15 g baking powder - 10 g salt
- 75 g water - 300 g almond flour
- 15 g coconut oil - 150g blueberries
- 75g maple syrup
Preheat the oven to 170 Celsius.
Blend the banana, honey, baking powder, salt and water together until smooth. Add the almond flour bit by bit and continue to blend until a thick, even batter forms.
Lightly grease a baking tray with coconut oil or line with parchment paper.
Spoon the batter into circles, sprinkle some blueberries on top.
Bake the pancakes for 8 – 10 minutes until they turn golden – then flip and bake 2 more minutes.
Serve with maple syrup.