These vegetarian, gluten free pancakes are super easy to make and are full of Protein, Choline, Vitamins B2, B6, B12, A, D, C, K Magnesium, Calcium, fiber and plenty of antioxidants.
This recipe takes about 15 minutes and makes about 10 small pancakes (3 portions).
Ingredients:
- 2 tbs coconut oil
- 3 medium ripe bananas
- 2 tbs of almond butter, but other nut butters would work too ( I like Biona Organic)
- 3 medium eggs
- ½ teaspoon cinnamon
- 1 tbs chia seeds
- 1 tbs ground flaxseed
- For the toppings:
- 1 cup of frozen organic blueberries ( I like Pickard)
- 1 tbs chia seeds
- 3 tbs of coconut or goats milk yogurt
Method:
Put the bananas, chia, flaxseeds, cinnamon, almond butter and eggs and roughly blend (I used a Nutri Bullet) – leave it to stand for 5 minutes. Meanwhile mix the frozen blueberries and the chia in a pan on the hob and stir for about 5-8 minutes until the mixture is the consistency of a jam (the frozen blueberries should release some water, but if too dry add a coupe of table spoons of filtered water).
Warm the coconut oil in a pan and pour a bit of the banana pancake mixture. Aim for a small to medium size pancakes as easier to flip. Once you’ve made all the pancakes decorate with the yogurt and then the blueberry jam on top. Enjoy!