These light and fluffy banana pancakes are packed with goodness, making them a delicious and nutritious breakfast to start the day. The spinach adds a subtle boost of vitamins without overpowering the flavour, while the chia seeds contribute extra fibre and omega-3s.
Ingredients
• 1 ripe banana
• Small handful of spinach (washed)
• 1 egg
• ¼ teaspoon chia seeds
• Gluten-free self-raising flour (as needed for consistency)
• A splash of almond milk and kefir (adjust to desired batter thickness)
• A squirt of agave syrup (optional, for sweetness)
• Blueberries and maple syrup to serve.
Method
1. Blend the base ingredients
In a blender, combine the banana, spinach, egg, chia seeds, almond milk, and kefir. Blend until smooth.
2. Add the flour
Pour the mixture into a bowl and gradually stir in the gluten-free self-raising flour. Add enough to create a thick but pourable batter. If the mixture seems too thick, add a little more almond milk or kefir to loosen it.
3. Sweeten (if desired)
If you like a little extra sweetness, mix in a small squirt of agave syrup.
4. Cook the pancakes
Heat a non-stick frying pan over medium heat. Lightly grease with a little coconut oil or butter. Spoon small amounts of batter into the pan, shaping into pancakes.
5. Flip and finish
Cook for 2–3 minutes until bubbles start to appear on the surface. Flip and cook for another 1–2 minutes until golden brown and cooked through.
6. Serve and enjoy
Serve warm with your favourite toppings—fresh fruit, yoghurt, nut butter, or an extra drizzle of agave or maple syrup.