Banana & spinach pan­cakes - - THIS MONTH -

makes about 15 | prep & cook­ing 25 mins

4 free-range eggs 2 ripe ba­nanas, peeled 125ml ( 12⁄ cup) plant-based milk of choice 25g baby spinach or frozen spinach, slightly thawed 15 fresh mint leaves (op­tional) 50g ( 12⁄ cup) al­mond meal 60g ( 12⁄ cup) buck­wheat flour 40g ( 12⁄ cup) des­ic­cated unsweet­ened co­conut 1 tsp bak­ing pow­der Pinch of sea salt Vir­gin co­conut oil or but­ter, to fry Full-fat plain unsweet­ened yo­ghurt Pure maple syrup or honey (op­tional) Mixed berries of choice, to serve Fresh pas­sion­fruit pulp, to serve Seeds of choice, finely chopped, to serve

1 Place the eggs, ba­nanas, milk, spinach and mint, if us­ing, in a blender. Blend un­til well com­bined. Add the dry in­gre­di­ents and blend un­til com­pletely smooth. Pour into a jug and leave to rest for a few min­utes. 2 Heat a lit­tle co­conut oil or but­ter in a 20cm non-stick fry­ing pan over medium-high heat. Whisk the bat­ter, then la­dle 14⁄ cup for each pan­cake into the pan (you should be able to cook about 4 pan­cakes at a time). Fry for about 11 ⁄ 2 min­utes or un­til small bub­bles ap­pear on the sur­face and the bases are golden. 3 Care­fully flip each pan­cake with a spat­ula and fry the other side for a fur­ther minute or un­til golden. Trans­fer the cooked pan­cakes to a plate and re­peat with the rest of the bat­ter (you may need to re­duce the heat slightly af­ter the first batch). 4 Serve topped with a dol­lop of yo­ghurt, a driz­zle of maple syrup, some berries and pas­sion­fruit pulp, and a sprin­kling of chopped seeds.

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