Happy Pancake Day

Ingredients

Banana & Oat Pancakes 

• 3 ripe bananas
• 3 eggs
• 215g gluten-free oats
• 3 tsp gluten-free baking powder
• 2g cinnamon powder
• 2g salt
• 200g coconut milk (tinned)
• Coconut oil (or oil of choice, for cooking)

Whipped Peanut Butter

• 100g crunchy peanut butter
• 100g coconut milk

Apple Maple Compete

• 2 Granny Smith apples, peeled and cut into 1cm dice
• 30g muscovado sugar
• 30g coconut oil
• 2g cinnamon powder
• 80g maple syrup

Ingredients to serve two

Method

1. Add the bananas, eggs, oats, baking powder, cinnamon, salt and coconut milk to a blender. Blend on high until completely smooth (about 30 seconds).
2. Lightly coat a frying pan with coconut oil and place over medium heat. Once hot, pour the batter into the pan to form pancakes. Cook for around 30 seconds, then transfer to a preheated 170°C fan oven for 5 minutes. Remove, flip and return to the pan for approximately 1 minute to colour.
3. (Optional topping - Apple Maple)
   While the pancakes are cooking, add the diced apples, muscovado sugar, coconut oil and cinnamon to a pan over medium heat. Cook for around 4 minutes, stirring constantly until softened. Remove from the heat and stir through the maple syrup.
4. (Optional topping - Whipped Peanut Butter)
   Gently warm the peanut butter and coconut milk in a pan over medium heat, whisking until smooth and lightly whipped. Add all of the ingredients in a pan and place over medium heat to warm slightly and whisk to incorporate.
5. Stack the pancakes and spoon over the warm apple maple compote. Drizzle with whipped peanut butter, add a dash of coconut yoghurt and finish with toasted pecan nuts.

Serve warm and enjoy.