Perfect Pancakes

Serves 2

Prep + cook: 20 minutes

Ingredients

3 ripe bananas

3 eggs

75g cassava flour or 85g oat flour

30g buckwheat flour

2 tbsp tapioca flour

2 tsp baking powder

a pinch of salt

coconut oil or ghee

To serve

½ cup coconut yoghurt

100g raspberries

fresh passion

fruitmaple syrup

Thai basil (optional)

1. Peel the bananas and break into pieces. Place in a mixing bowl.
2. Crack the eggs into the bowl.
3. Using an electric mixer, blender or food processor, beat the eggs and banana until smooth and fluffy.
4. Add the dry ingredients to the wet and fold through with a spatula.
5. Heat a cast iron or stainless steel pan on a medium heat and melt a little oil or ghee.
6. Add a ladle of batter to the centre of the pan and cook for a minute or until bubbles form on the top. Flip and cook the other side for a minute or so or until golden brown.
7. Remove from the pan and store on a warmed plate, with the side you cooked first facing down. This releases heat and steam and prevents sogginess.
8. Wipe out the pan with a paper towel andrepeat until all the batter has been used.
9. To serve, plate each pancake, spoon a generous amount of coconut yoghurt over the top, arrange the berries on the yoghurt and scoop fresh passionfruit on top. Drizzle with maple syrup, and if you want to get cheffy, add a few finely sliced leaves of Thai basil. If you still want something more, try adding walnuts or pecans.