BANANA PAN­CAKES with PINEAP­PLE and STRAW­BERRY SALSA

PREP 20 MIN­UTES • STAND 20 MIN­UTES COOK 20 MIN­UTES • SERVES 4

Mother & Baby (Australia) - - Family Food -

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.

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