Banana Pancakes











These pancakes are super quick and easy. Light, fluffy and leave you satisfied but not stuffed! They are naturally quite sweet because of the bananas, but I love mine topped with coconut yogurt, berries and a little bit of maple syrup.

Serves 2/3 (depending on how greedy you are) Doubles well for more..

•2 bananas
•4 eggs
•1 tbsp rice flour
•1 tbsp coconut oil
•toppings of your choice

Mash the bananas, I do this by gently squeezing and squashing the bananas whole in my hand, feels slightly gross but also therapeutic. Don’t squeeze to hard or the banana will burst out of the skin. When it feels suitably smooshy, peel the banana and scoop out the insides into a bowl.

Crack in the eggs, and add the rice flour. Whisk it all together, should be a fairly runny consistency. But leave it to sit for a few minutes and it will thicken slightly.

Meanwhile, heat the coconut oil in a large frying pan. Once melted, ladle in the pancake mix, just into little splodges, digestive biscuit size.. (I like to measure in biscuits)

Once the edges begin to look cooked, flip them over to cook on the other side. Should turn a lovely golden colour. Once both sides are cooked, serve and top with whatever takes your fancy.

If you are making a big batch, then a usually have an oven tray ready, and the oven turned low, to say 100c. So once you have fried a batch, pop them on the tray, and into the oven. Then you can keep adding them to the tray while you fry more. Doesn’t matter if they stack on top of one another, main thing is to keep them warm.

All ingredients to be organic and local where possible.