BANANA PANCAKES with PINEAPPLE and STRAWBERRY SALSA
PREP 20 MINUTES • STAND 20 MINUTES COOK 20 MINUTES • SERVES 4
300g pineapple, skin and core removed, finely chopped 250g strawberries, hulled and finely chopped 2 tsp pure maple syrup 1 tsp lemon thyme leaves 2 large overripe bananas 4 eggs, whisked coconut oil or olive oil cooking spray
Place the pineapple, strawberry, maple syrup and lemon thyme in a bowl and gently stir to combine. Stand at room temperature for 20 minutes, stirring occasionally.
Peel the bananas and mash in a bowl until very smooth. Add the egg and whisk together until well combined.
Heat a large non-stick frying pan over medium heat and spray lightly with cooking spray. Drop 1 tablespoon measures of the banana mixture into the pan to form rounds (you should have enough mixture to make 20 pancakes, so you will have to do this in batches). Cook for 4 minutes, then flip them over and cook for a further 1 minute or until golden and cooked through. Keep warm while you make the remaining pancakes.
Stack five warm pancakes on each plate, with the fruit salsa spooned in between and on top. Serve warm.
tip: Let the pancakes cook on their first side for the longer time of 4 minutes otherwise they will be too fragile to turn over (and you’ll end up with scrambled banana).
THESE SWEET LITTLE PANCAKES ARE GREAT FOR ANYONE WITH A GLUTEN INTOLERANCE.