Serves 4 (makes 8 pancakes)
Preparation time 10 minutes
Cooking time 10 minutes
INGREDIENTS
1/3 cup coconut flour
4 eggs
1 1/2 cup almond meal flour
2 teaspoon baking powder
2 ripe bananas
1/2 cup low fat milk
1 cup fresh blueberries
Olive oil spray for cooking
1 cup reduced fat Greek yogurt Honey to drizzle
METHOD
1 Using a food processor, blend the coconut flour, eggs, almond meal, baking powder and banana and milk until smooth. Empty mix into a bowl and add in the blueberries
2 Heat a teaspoon at a time of the oil in a non-stick fry pan. Measure out 1/4 cups of the batter into the pan. Cook on low to medium heat
3 Cook 2 minutes on each side
4 Serve little stacks of pancakes with a good spoonful of yogurt on each and a drizzle of honey
The Carousel thanks Australian Eggs for this recipe.
