Ingredients
- 100 g (1 cup) Almond meal
- 1 Tbsp ground linseed (flaxseed) or chia seed or LSA mix
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 250 g or 2 ripe bananas smashed
- 2 free range eggs lightly beaten
- 125 g Raw Apple Cider Vinegar (you can use thawed frozen berries)
- Honey and natural yoghurt to serve
- Extra berries and banana to serve
Servings: pancakes
Instructions
- Combine the smashed banana and eggs and mix together.
- Add the almond meal, linseed or LSA, baking powder and cinnamon.
- Fold in blueberries.
- Rest for 5 minutes.
- Heat a pan over a low heat and add a little olive oil to coat the pan.
- Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
- Cook over a very low heat. Take your time.
- When the batter shows holes on one side, flip over and finish cooking.
- Serve with extra berries and slices of banana and a little honey and natural yoghurt.