- Level
- very easy
- Prep Time
- 10 mins
- Serves
- 12
Ingredients
- 2
- very ripe bananas
- 2
- large eggs or 2 flax eggs for vegan
- 1
- gluten free flour
- cup
- 1
- spirulina powder
- teaspoon
- 1/8
- baking powder
- teaspoon
- 1/8
- salt
- teaspoon
- Coconut oil
- Maple syrup
- 1/4
- vanilla extract and/or cinnamon
- teaspoon
- Icing Sugar
- Bee pollen or Honey
- Cranberries or currants
- Fresh pomegranate arils
- Banana slices
- Small bowls
- Blender
- Cast iron or healthy non-stick skillet
- Very thin
Directions
- Step 1
- Place everything in the blender and blend until no large lumps remain; a few small lumps are okay. Taste and add in maple syrup, cinnamon or other flavourings as desired. It should be a pourable consistency.
- Step 2
- Heat a pan over medium heat. Heat a little coconut oil until the coconut oil is melted. Use between 3 tablespoons to 1/3 cup of batter depending on the size of pancake you want.
- Step 3
- Cook for a few minutes on one side, or until air bubbles appear on the surface and the bottom is firming up and golden. Carefully flip the pancakes and cook the other side for 1-2 minutes, or until golden.
- Step 4
- Transfer the cooked pancakes to a plate and repeat, checking your pan doesn’t overheat, until you’ve cooked through all the batter.
- Step 5
- Serve topped with cranberries, red currants, pomegranate seeds, icing sugar, etc., to create a nice festive colour counterpoint to the green pancakes.
