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Banana Raspberry Pancakes
Serves4
Cooking time
48m
Start your day sweetly with these fluff y banana and raspberry pancakes! The ripe bananas pair perfectly with the tart burst of fresh Driscoll's raspberries, making each bite a delight. Drizzled with syrup or topped with extra berries, these pancakes are the perfect way to treat yourself to a cosy, indulgent breakfast.
Ingredients
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
3eggs
1/2 cup(125 g) natural yoghurt
1 1/2medium 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)
Method
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Preparation
Preheat the oven to 100 °C.
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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.
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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.
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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.
