Bananas are a great source of potassium,magnesium and protein to repair and recover after a workout or a tiring day.
2 ripe bananas,smashed
2 free-range eggs
100g (1 cup) ground almonds
1 tbsp ground linseed (flaxseed)
1/2 teaspoon gluten-free baking powder
1 tsp ground cinnamon
125g blueberries
Combine smashed banana and eggs,then add almond meal,linseed,baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.
Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat - don't rush! Flip over and finish cooking. Serve alone or with honey and natural yoghurt.
Nutrition per pancake:protein,6.7 grams;carbohydrates,8.5 grams;total fat,12 grams (saturated 1.3 grams);potassium,252 milligrams;kilojoules,697.
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