blueberry and lemon pancakes
Serves 2
Ingredients:
Pancake mixture
2 ripe bananas (total 200g), peeled
100g quinoa flakes/gluten-free oats
180ml any milk
1 egg
1 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 tsp baking powder
tiny pinch salt
1 1/2 – 2 tbsp coconut oil (for frying)
zest of 1/2 lemon (adding 1/2 to the pancake & 1/2 for sprinkling on top)
Blueberry Compote
2 tsp maple syrup
2 handfuls frozen blueberries
juice of 1/2 lemon
Method:
Place all the ingredients for the pancakes (except the oil) in a blender or food processor & whizz for about 30 seconds.
Melt a little of the coconut oil in a large frying pan on a medium-high heat.
Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side. (whilst they’re resting on a separate plate, cover with tin foil to keep them warm).
Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).
Once your pancakes are made & keeping warm, whip up some coconut yoghurt or full fat natural yoghurt & gently heat up the blueberries, with a little maple syrup, in your pancake pan until they are hot through & softening.
Serve your pancakes topped with yoghurt swirled with the berries & zest.
