Banana Chia Pancakes

Directions

1. In a small food processor or blender combine all ingredients – except the coconut oil - pulse until roughly combined – do not blend continuously, the airy mixture from pulsing makes better pancakes!
2. In a small frying pan, over a medium heat, melt ½-1 tsp coconut oil this will grease the entire surface as it heats and melts.

3. Test Batch: test the heat by adding a tsp of mixture and see how quickly this starts to cook, if it takes a while, turn up the heat a little, if it cooks almost immediately reduce your heat – use this mini pancake to assess the mixture, you should see bubbles bursting on the top side as the under cooks, you should be able to turn it easily.

4. Remove your test batch from the pan. If you need more oil add it before starting the first batch of normal sized pancakes.

5. Pour approx. 1-2 tbsp of mix into the pan, enough to make a 5-6 inch diameter pancake, it should remain light and fluffy as it cooks and again, be easy to turn once cooked on the underside.

6. Repeat this until the mix is all gone. You should get 2-3 pancakes from this mix.

7. Serve with Raspberry Yoghurt Whip and garnish with fresh raspberries (or defrosted from frozen) and agave/honey.