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Deliciously healthy, these pancakes are full of all the good stuff – almond meal, arrowroot, coconut, yoghurt, bananas and berries. They are a breeze to whip up, and even better enjoyed over a long and leisurely breakfast.
2 1/4 cups(150 g) almond meal
1/2 cup(60 g) arrowroot
1/3 cup(25 g) desiccated coconut
1 1/2 tspbaking powder
1 1/2 tspground cinnamon
1/2 tspbicarbonate of soda
3 eggs
1/2 cup(125 g) natural yoghurt
1 1/2 medium ripe bananas, mashed, plus extra, sliced, for serving
1 1/2 punnets (180 g) Driscoll's raspberries, plus extra for serving
butter, for greasing
natural or coconut yoghurt, to serve
passionfruit, to serve maple syrup, to serve (optional)
Preparation
Preheat the oven to 100 °C.
Pancake batter
Place the almond meal, arrowroot, coconut, baking powder, cinnamon and bicarb in a medium bowl and whisk to combine. Add the eggs, yoghurt and banana and whisk to make a smooth batter. Stand for 15 minutes. Stir in the raspberries.
Cooking
Preheat a large non-stick frying pan over low heat. Wipe the pan with some paper towel, dipped in butter, to lightly grease. Drop 1/3 cup (80 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 3 minutes, or until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 2 minutes on the other side, or until golden brown. Once cooked place hotcakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining hotcakes.
Serving
Serve topped with a dollop of yoghurt, sliced banana, passionfruit and a few extra raspberries. If you’ve got a sweet tooth, drizzle with a little maple syrup.