Raspberry, Almond & Banana Pancakes

I tested these beautiful, fluffy pancakes over the weekend and they were absolutely scrumptious! Full of natural sweetness and enough protein to warrant a healthy, wholesome and filling breakfast. You can choose to add some crumbled frozen raspberries to them as they’re cooking, or simply leave the flavour that they are and just serve with berries on top. I love these with creamy coconut yoghurt and maple syrup. Enjoy!

 Makes 10 medium pancakes

Ingredients

4 pastured/free range eggs

½ cup milk of choice (I use coconut)

2 large overripe bananas

1/2 cup almond meal

1/2 cup buckwheat flour

1/2 cup desiccated coconut

Pinch of salt

1 tsp. baking powder

 1 cup frozen raspberries (optional)

Toppings

1 cup raspberries (defrosted or fresh)

1 ripe banana

Pure maple syrup

Coconut Yoghurt

1.     Place all pancake ingredients into a blender (apart from the frozen raspberries) and process until well combined. Leave the batter to sit for at least 5 minutes.

2.     Heat a medium non-stick crepe pan over medium high heat. Add some ghee or macadamia/coconut oil to the pan and then pour the batter in from the blender.  Swirl the pan slightly to make the pancake a nice, round shape. Allow to cook until small bubbles rise to the surface, about 1-2 minutes (if using additional raspberries, you can crumble some frozen raspberries over the uncooked side of the pancake now) and then flip and cook for a further minute.

3.     Transfer the pancakes to a plate and place them into a warm oven to keep them hot while you make the others.

4.     Once all pancakes are cooked, stack them up on the plates and serve them with sliced banana, raspberries (fresh or defrosted), coconut yoghurt and pure maple syrup. Enjoy hot!