I was talking to a friend about my struggle to find something yummy for breakfast (I seem to have issues with eggs on their own first thing in the morning), she suggested I whisk up an egg and a banana and fry it like a pancake. It was delicious but I found it very hard to flip, so here is my version...

 

 

Ingredients:

  • 1 ripe banana mashed
  • 25g melted butter or coconut oil
  • 1/2 cup buckwheat flour or 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 3 eggs

 

Instructions:

  1. Whisk together banana, butter and eggs
  2. Add buckwheat flour (or coconut flour) and baking powder, whisk to form a smooth batter
  3. Heat a heavy based fry pan to medium heat, add a blob of butter or coconut oil
  4. Place spoon fills of batter into pan (I make them about 10cm diameter otherwise they are really hard to flip)
  5. Wait until bubbles start to form on top, then flip and cook until golden on both sides
  6. Serve with Mixed Berry Sauce and a little bit of whipped cream 

Note:

  • If using coconut flour, leave mixture to sit for 5 mins while it thickens up, if it gets too thick add a bit of coconut cream or natural yoghurt.
  • These are awesome in the waffle maker - cooks from both side so you don't need to worry about flipping!

 

Nutritional Information: Using Buckwheat Flour

Amount per pancake - makes approx 8 pancakes (values do not include berry sauce)

Calories 73.8 Total Carbohydrates  8.0g
Total Fat 3.8g Dietary Fibre 1.0g
Saturated Fat 2.0g Sugars 1.9g
Polyunsaturated Fat 0.3g Protein 1.6g
Monounsaturated Fat 1.1g Sodium 64.4mg

 

 

 

Nutritional Information: Using Coconut Flour

Amount per pancake - makes approx 8 pancakes (values do not include berry sauce)

Calories 69.6 Total Carbohydrates  6.2g
Total Fat 4.0g Dietary Fibre 2.1g
Saturated Fat 2.3g Sugars 2.2g
Polyunsaturated Fat 0.3g Protein 2.4g
Monounsaturated Fat 1.1g Sodium 37.3mg

 

Please note: polyunsaturated and monounsaturated fat contents may be inaccurate as they are not required to be listed on all nutritional information, therefore their values are unavailable in some ingredients.