Better-for-you banana pancakes
serves 4| prep 10 mins | cooking 50 mins
100g mashed banana (about 1 medium banana) 150g (1 cup) wholemeal plain flour or purple wheat plain flour (see tip) 60g ( 12 ⁄ cup) almond or hazelnut meal 1 tsp ground cinnamon 4 eggs 150ml milk kefir (see tip) 1 tbs virgin macadamia oil or coconut oil 2 tsp baking powder 125g ( 12 ⁄ cup) fresh ricotta, to serve (optional) Mixed berries and pure maple syrup, to serve
1 Place the banana, flour, nut meal, cinnamon, eggs, kefir and 2 tsp oil in a blender or a food processor. Blend or process until smooth and well combined. Add the baking powder and process for a further 5-10 seconds, until just combined. 2 Heat a non-stick frying pan over medium-high heat. Add 1 tsp of the remaining oil. Pour 1 ⁄ 4- cupful of batter into the pan and gently swirl to create a pancake about 12cm in diameter. Cook for 1-2 minutes, until bubbles begin to form on the surface and the pancake is golden underneath. Carefully flip and cook for a further 1-2 minutes, until golden on both sides and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining mixture (and remaining 1 tsp oil, if needed) until all the batter has been used. 3 Divide the pancakes among serving plates. Top each stack with 11 ⁄ 2 tbs ricotta, if you like. Scatter with the mixed berries and serve with a light drizzle of maple syrup. PER SERVE • 16g protein • 20g fat (3g saturated fat) • 43g carb • 8g dietary fibre • 429 Cals (1795kj)
If you’d like to use purple wheat flour, look for it at health food stores and online. Milk kefir is sold at supermarkets. Or, try using a mixture of half natural yoghurt and half milk instead. For a dairy-free option, replace the kefir with almond milk or coconut water, and omit the ricotta.