I am continually looking for ways to optimise the family’s nutrition within EVERY meal.
I often question ‘how can I upgrade this meal to be as nutrient dense as possible, using the power of nature combinations of course?’
Below is my version of pancakes. Pikelets really, as my girls like them small- but you can create whatever size you like.
What I love about this recipe works well for breakfast AND snacks. So feel free to double the recipe to ensure you have left overs for lunch boxes or afternoon tea 🙂
INGREDIENTS
- 1 ripe banana
- 2 organic eggs
- 1/4 cup of banana flour
- pinch of organic vanilla powder and cinnamon
- 1/2 cup of spinach- or your choice of green
- Organic butter for cooking and serving
- Medium fry pan
METHOD
- Blend all ingredients together
- Allow butter to melt on medium heat and then pour mixture into hot fry pan- Cook as you would a normal pancake/pikelet adjusting the heat as appropriate
- Once bubbles appear, flip to see the golden cooked colour.
SERVE
I often serve it on its own with butter but have also served with:
- Greek yoghurt with a sprinkle of spirulina
- Coconut yoghurt with chia seeds
- Fresh berries, stewed berries
ENJOY,
With Love, Jodie