Banana Pancakes (makes 2)

Ingredients:

2 ripe bananas

2 eggs

ghee / coconut oil

yoghurt

honey

fresh berries (or any fruit!)

cinnamon

toasted seeds*

This recipe is a great way to use up bananas that have been in the fruit bowl a bit too long! Mash up bananas into a bowl and add the eggs. Keep mashing together until it looks incorporated and most of the banana lumps have gone. Prepare a frying pan on medium to high heat with a bit of melted ghee or coconut oil, when hot add big spoons of the batter into the pan until the pan is full of ‘mini pancakes’. Cook for a couple of minutes on each side or until the egg looked cooked through, and take care that the pancake doesn’t burn.

To serve, stack your pancakes on a plate, cover in your favourite yoghurt (I like greek yoghurt with honey :) ), drizzle with honey and top with fresh fruit and berries, a sprinkle of cinnamon and toasted seeds. You could also sprinkle with a bit of your fave muesli.

*How to make a seed mix

My go to seeds mix, is flaked almonds, pumpkin, sesame, flax and sunflower seeds. Add a table spoon of each seed to a dry frying pan and heat gently whilst moving constantly until the seeds start to pop and brown. Once toasted, make sure to transfer them from the pan to a bowl immediately so they don’t burn.