Cooking Time: 10 Minutes
Serving Size: 6 small pancakes
1 ripe banana
½ tsp ground cinnamon
2 tbsp ground almonds
1/2 tsp bicarbonate of soda
Mash the banana until a think runny consistency.
Add in the eggs and whisk.
Add the bicarb, cinnamon and ground almonds and mix well.
Place in the fridge to set for about 10-15 minutes.
Heat some oil in a frying pan, then pour in the pancake mixture (you should get 6 small pancakes from this mixture).
Heat over a medium heat, and cover with a lid. When bubbles start to appear, carefully flip the pancakes over and cook for about 1-2 minutes on the other side.
Repeat until all batter is mixed up.
Stack your pancakes and top with toppings of your choice.
Here I’ve used smooth almond butter (100% almonds), some defrosted frozen black cherries and a drizzle of maple syrup.