Photo: Paul Cutter
- 2 ripe bananas, smashed
- 2 free-range eggs
- 100g (1 cup) ground almonds
- 1 tbsp ground linseed (flaxseed)
- 1/2 teaspoon gluten-free baking powder
- 1 tsp ground cinnamon
- 125g blueberries
Combine smashed banana and eggs, then add almond meal, linseed, baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.
Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat - don't rush! Flip over and finish cooking. Serve alone or with honey and natural yoghurt.
Nutrition per pancake: protein, 6.7 grams; carbohydrates, 8.5 grams; total fat, 12 grams (saturated 1.3 grams); potassium, 252 milligrams; kilojoules, 697.
- Main Ingredients - Eggs
- Course - Snacks