2 large eggs (free range)
250g self-raising gluten free flour (I use Dove’s Farm)
1 small ripe banana or half a large one mashed with a fork
2 large dessert spoons ground almonds
2 large dessert spoons ground flaxseed (linseed)
2 tsp maca powder, available at health food shops or online (optional)
pinch of sea salt
400ml approx of milk of your choice (I use almond)
1 tbsp coconut oil/butter/ghee/ for frying
Fruit topping of your choice
Maple syrup Method:
Place all dry ingredients plus eggs into a large bowl, add the milk a little at a time to ensure a well-mixed batter. Heat a large frying pan on a medium heat and add the coconut oil. swirl the pan to coat. Spoon in batter to make 3 or 4 pancakes about 10cm diameter. Cook for about 3 minutes before turning over. Leave for a couple of minutes, then press gently with a spatula or fish slice on top of the pancake to ensure they are cooked through ie no runny batter comes out. Place onto a serving dish. Repeat until the batter is used up.
I put cooked raspberries on top of my stack and then drizzled some maple syrup on top. There are countless variations, you could put dark chocolate chips into the batter, cacao powder, chopped nuts or blueberries. Toppings can be anything from chopped nuts, fruits, yoghurt.
What are your favourite flavours/toppings?
A serving of 3 pancakes without toppings provides – 363kcal, 49g carbohydrate, 6g fibre, 12.7g fat (0.8g omega-3), and 9.8g protein.
Maca powder has been shown to help balance hormones