Thanks to Katherine from Cooked with Love for this great recipe. You can see more of her recipes at her website here.
Ingredients
Makes 5-6 medium size pancakes
2 medium ripe bananas, mashed
4 eggs
¾ cup My Organics almond meal
¼ cup arrowroot flour
4 tbs My Organics chia seeds
50ml filtered water
1-2 tsp ground cinnamon (depends on how much you like cinnamon – I like it a lot… so 2 tsp for me)
½ tsp bi carb soda
Method
- Mix chia seeds with waterand set aside, stirring often to form gel.
- In a bowl add together mashed banana, eggs, almond meal, arrowroot flour, bi-carb soda, cinnamon and mix to combine, using a whisk to ensure no lumps and an even mix.
- Addchia seed gel and whisk to combine.
- On a medium heat melt a small amount of butter or coconut oil in frypan and add some pancake mixture. (I use a 1/3 of a cup measure as it’s a nice size pancake and keeps the pancakes consistent). Cover the pancake with a lid off a saucepan. This helps to set the top of the pancake (as there is no flour, it makes it more fragile). Once it starts to bubble and puff up, flip over gently – I like to use 2 flippers just in case. *You will need a non-stick fry pan for this*
- Repeat with the remaining batter and serve with your favourite toppings!
Some of may favourite topping are… berries, sliced banana, dates, flaked coconut, cacao nibs, goji berries and coconut cream chocolate sauce. Just to name a few!
