COCONUT & BANANA PANCAKES

I love pancakes, who doesn’t?!. These little ones are great topped with fresh fruit and yoghurt for breakfast or brunch, or served as an afternoon tea much like scones with cream and jam

Ingredients- Serves 3- 4

2 ripe medium bananas, roughly chopped

4 whole eggs

2 tablespoons honey

70g desiccated coconut

100g almond meal
1⁄2 teaspoon gluten-free baking powder Ghee or coconut oil for cooking

To serve

A few spoonfuls of your favourite yoghurt Handful of your favourite seasonal fruit Toasted coconut or cacao nibs

Step 1

Put the bananas, eggs and honey in a food processor and purée until light and fluffy (or use a bowl and a stick blender). Add the coconut, almond meal and baking powder and beat to combine.

Step 2

Heat up a tiny amount of coconut oil or ghee in your frying pan over a low to medium heat. Cook in batches, allowing a biggish spoonful of mix per pancake – too big and they are really hard to flip, so keep them drop-scone size. Cook thoroughly – they should take about 11⁄2 minutes on each side; you will know when to flip them once little bubbles start to appear on the surface. Keep warm and continue to cook the rest of the batter, adding a little more oil to the pan between batches.

Serve while hot and delicious with some of your favourite toppings.