Easy breakfast – grain and gluten free

 

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.