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Easy breakfast – grain and gluten free

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  • Mash 2 organic medium bananas as smoothly as possible
  • Whip 2 medium sized organic free range eggs
  • Mix the two together with a pinch of salt
  • For added flavour add either a 1/4 tsp of cinnamon, or 1/2 tsp of vanilla extract or paste
  • Heat a frying pan to a low/medium heat and add 1 tbsp of coconut oil or butter
  • Pour about 2 tablespoons of batter into the pan for each pancake (should make about 8). Cook until the bottom appears set, about 1 to 2 minutes, flip over and cook for another minute.
  • Serve drizzled with maple syrup on their own, or with berries, pineapple and dessicated coconut or Greek yoghurt.

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