Quinoa Banana Coconut Pancakes by Nikki Heyder

Keep the kids happy with these snackalicious pancakes by Nikki Heyder

Serves 2

1⁄2 cup quinoa flour
4 small carnarvon bananas 1⁄2 tsp cinnamon
1⁄4 tsp sea salt
2 tsp maple syrup
1⁄4 cup shredded coconut 1⁄2 cup coconut milk
1 egg
2 tbsp coconut oil

1. Mash bananas in bowl
2. Add all remaining ingredients except coconut oil to form a thick batter
3. Heat a little coconut oil at a time in a non stick pan and cook pancakes in batches to
desired size
4. Flip after about 30 – 40 seconds or once golden on each side
5. Serve warm with a little maple syrup and fresh fruit

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