- ½ cup almond meal
- 1 ripe banana, mashed
- 2 eggs, free range
- ¼ cup coconut milk
- 1 teaspoon organic vanilla extract
- 1 teaspoon gluten free baking powder
- 1 teaspoon Melrose Essential Greens
- 1 tablespoon Melrose Organic Unrefined Coconut Oil
To serve: Coconut yoghurt, Blueberries, Melrose Organic Rice Malt Syrup
In a bowl, mash banana thoroughly.
Beat the eggs and add to banana along with the milk and vanilla extract. Stir to combine.
Add the almond meal, baking powder and Melrose Essential Greens to the wet mixture. Stir to combine.
Heat Melrose Organic Unrefined Coconut Oil in a frypan over medium heat and scoop pancake mixture to create your desired pancake size. Flip once bubbles form and begin to pop.
Serve with coconut yoghurt, berries and a drizzle of Melrose Organic Rice Malt Syrup