Pancakes anyone?

As my followers on social media will know, I have a slight addiction to pancakes, but thankfully my addiction is a healthy one. There are SO many different ways to make pancakes. I like using either quinoa flakes, buckwheat flour (despite the name this is actually a fruit seed and is gluten-free) or oats.

Serves 1

Ingredients

• 1 banana
• 2 eggs
• 40g quinoa flakes
• 2 tsp ground cinnamon
• 1 tsp Lucy Bee coconut oil

Topping suggestions

• Walnuts and pumpkin seeds with cinnamon and manuka honey
• Greek yoghurt with fruit
• Banana, peanut butter and cacao nibs
• Salted Chocolate Almond Butter (see book page 182)
• Almond milk, cacao and manuka honey (blended together to make a sauce) with berries
• Lemon juice with coconut sugar
• Greek yoghurt with Healthy Seed Mix (see book page 182)

Method

1. Put the bananas, eggs, quinoa flakes and cinnamon in a blender and blend together.

2. Melt the coconut oil in a small frying pan, then pour in the pancake mixture in batches to make small pancakes. Fry for 3 minutes on each side until cooked through.

3. Serve with a selection of toppings, either from the list of suggestions (see above) or your own favourite - the world’s your oyster!

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.