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Quick and easy healthy pancakes topped with antioxidant rich pomegranate and activated nuts by nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).
Note: This recipe is free from gluten, dairy and refined sugar.
Serves: 2
Prep: 10 mins
Cook: 8 mins
Ingredients
2 (200g) medium ripe bananas
1 extra large free range egg
1/4 cup natural nut butter/spread
Raspberry Jam:
2/3 cup fresh raspberries
2 tsp chia seeds
Topping:
1/2 cup coconut yoghurt
1 heaped tbsp MyOrganics Dry Roasted almonds, roughly chopped
1 heaped tbsp MyOrganics Dry Roasted cashews, roughly chopped
1 tbsp pomegranate arils
Method
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- Using a blender combine banana, egg and nut butter until smooth.
- Pour batter into 8 small pancakes onto an oiled frying pan. Cook for 3-4 minutes each side on low heat or until golden and cooked through.
- Meanwhile make jam; roughly mash raspberries with a fork and mix in chia seeds. Allow to stand for 5-10 minutes.
- Build your pancake stack with layers of jam in between. Top with coconut yoghurt, almonds, cashews and pomegranate.
This recipe was designed by Brisbane nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit her website www.livelovenourish.com.au
