From our family kitchen
Pancakes with Banana, Cinnamon and Flaxseed
Published
Preparation Time: 5 minutes
Cooking Time: 4 minutes
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 1 banana, mashed
- 1 egg, beaten
- 1/2 tsp. Cinnamon Powder
- 1 tsp. milled flaxseed
- 1 tsp. Lucy Bee Coconut Oil
- TO SERVE - all optional and to suit your taste:
- A couple of blackberries. 1/2 tbsp. flaked almonds, 1 tbsp. Greek yoghurt, or a lactose free alternative
- OR TRY
- A handful of raspberries, blueberries, 1 tbsp. yoghurt, 1 tsp. chia seeds and sprinkle of Cinnamon Powder
Method
- Add the mashed banana, beaten egg, Cinnamon Powder and flaxseed to a bowl and mix together.
- Heat the Lucy Bee Coconut Oil in a small frying pan.
- Add the pancake mixture and cook until firm then toss and cook the other side.
- Serve with toppings of your choice.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story