1 ripe banana
2 tablespoons ground flax seeds (ground linseed)
You can fry these in olive oil or extra virgin coconut butter or even normal butter.
DIRECTIONS (serves two):
Mash the banana with a fork (30 seconds)
Whisk the eggs in a bowl (30 seconds)
Add the ground flaxseed and banana to the eggs and whisk again (1 minute)
Have a large pan on a medium heat with your oil.
Add dollops of the batter to the pan making the pancakes roughly 2.5-3inches in diameter. Any bigger than this and they wont hold together so well. They cook quicker than normal pancakes so watch them carefully and flip them after 30-45 seconds or so, making sure your pan is not too hot.
Place them on kitchen roll as they cook (you may need to do a few batches).
Enjoy with whatever you fancy – I love mine with natural yoghurt, some berries and sometimes a small drizzle of maple syrup.
They keep well in the fridge for a couple of days and you can just re-heat them briefly under the grill – they still taste delicious.
For a super-express version just put everything in a blender first to make the batter (although it wont hold together as perfectly). Add some cinnamon to the mix if you like. You can even leave out the flaxseed altogether but they hold together much better with it and it also makes them higher in protein and fibre and more nutrient dense.
Happy flipping :o)
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