Want to avoid added sugars and emulsifiers in store-bought pancakes? These can be ready in just 15 minutes and pack over half of your recommended daily fibre into one delicious stack. P.S If you want to cook alongside Megan, click here.
Ingredients
- 1 ripe banana, mashed
- 1 egg
- 1/2 cup yoghurt (we used my Bio&Me vanilla kefir)
- 1 cup buckwheat flour (or wholemeal flour)
- 1/2 tsp cinnamon
- 1 tsp baking powder
- ½ cup milk of choice
- 2 tsp extra virgin olive oil (for frying)
Topping (optional)
- 2 passionfruits
- 1 mango, diced
- 1/2 cup mango yoghurt (we used Bio&Me)
- 2 tbsp hemp seeds
Method
- For the pancakes, heat half the oil in a large frying pan over medium heat while you prepare the batter.
- Add all of the pancake ingredients to a blender and blitz until smooth.
- Ladle the pancake batter in equal measures into the frying pan, cooking for 2-3 mins each side or until golden. Set aside and repeat with the remaining batter and oil.
- Place the mango into a bowl along with your passionfruits. Stir to combine.
- Top your pancakes with kefir yoghurt, mango and passionfruit mix, and sprinkle with hemp seeds. Enjoy!
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