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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.
Preheat the oven to 100 °C.
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.
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.
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.
2¼ cups (150 g) almond meal
½ cup (60 g) arrowroot
⅓ cup (25 g) desiccated coconut
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
3 eggs
½ cup (125 g) natural yoghurt
1½ medium ripe bananas, mashed, plus extra, sliced, for serving
1½ 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)
