Ingredients (makes 8-10 small pancakes)
3 ripe bananas (400g)
50g almond flour
50g grated coconut
25g FLOOM Quinoa & Buckwheat granola
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/8 tsp baking powder
In a mixing bowl, crack the eggs; add vanilla extract and whisk to combine. Lightly mash the bananas with a fork and mix with the wet ingredients. Add almond flour, grated coconut, Quinoa & Buckwheat granola, cinnamon and baking powder. Stir well to combine.
Heat coconut oil in a frying pan on medium heat. Pour about 2 tablespoons of pancake batter in the pan and fry until the bottom appears set (takes 1 to 2 minutes). Flip the pancake and fry another minute or until both sides are golden brown. Serve immediately when hot, topped with fresh berries and maple syrup (if desired).