Banana and almond Family pancake | lisabuckleynutrition

Ingredients

WET INGREDIENTS

1mug with an egg topped up with tinned coconut milk. Water can also be used although the coconut disguises the chickpea taste and sweetens it a little more.

1.5 tsp. apple cider vinegar.

1 tsp. vanilla extract.

1 tbsp. maple syrup or honey

1 tbsp. coconut oil/butter

DRY INGREDIENTS

1 mug of chickpea flour

1.5 tsp. bicarbonate of soda

1 tsp. cinnamon

1 teaspoon of ground ginger

1 teaspoon of ground cardamon

Handful of presoaked walnuts.

TOPPINGS

Sliced banana

Almond butter

Pumpkin seeds

Rose petals

Banana and almond

family style pancake

Method

1. Speedy version, add all the wet and dry ingredients to a blender to firm a batter and continue at step 8.

1. Measure the flour and add to the blender with the cinnamon, ginger an cardamon.

2. In the same mug crack in an egg, add vanilla and top up with coconut milk so you have equal amounts of wet and dry ingredients.

3. Leave rest overnight for better digestion but can be used immediately

5. In the morning add a large knob of butter (you could use a mild olive oil or coconut oil) to an ovenproof casserole dish and turn on the oven to 170 degrees celcius.

6. Take the blender out of the fridge and add in the bicarbonate and apple cider vinegar and blitz.

7. Add this to the casserole pan which should now have melted butter.

8. Top with sliced banana and walnuts

Depending on how you sweeten it you can bake for 20-30 minutes until firm and to serve drizzle with maple syrup or honey (the best option if using raw honey which shouldn't be heated).

ALTERNATIVELY

Partway through coking top it with melted butter and maple syrup and continue cooking until firm.