Green Kitchen Stories
2 ripe bananas 4 eggs A splash plant milk (almond/soy/oat) 1/2 cup desiccated coconut 1/3 cup gluten free flour (rice/almond/buckwheat) 1/3 cup blueberries or raspberries 1/2 tsp sea salt
Mash the bananas on a plate with a fork. Beat the eggs in a medium size bowl. Add the bananas and the rest of the ingredients to the bowl. Whisk until combined.
Fry in coconut oil or butter on medium heat. 1/2 cup batter for 3 pancakes. Makes 12-15 pancakes in total.
Serve with mashed raspberries and a drizzle of honey.