Eamon's Kitchen: 130 robust no-fuss recipes for everyday and entertaining. This is a collection of the dishes I love to cook and eat. From comfort food to new takes on old favourites. There's a great mix of healthy and more indulgent recipes. All big on flavour, low on time. Enjoy.
Free recipe from Eamon's Kitchen by Eamon Sullivan, Berrylicious Pancakes, page 21. (penquin.com.au)
There's no doubt these are the healthiest and tastiest pancakes around, so don't feel guilty about having pancakes for breakfast. The two flours give you low-GI long-lasting energy for the day, and the LSA mix (linseeds, sunflower seeds and ground almonds) provides multiple sources of vitamins and minerals used to detoxify the liver.
Berrylicious Pancakes, page 21.
2 ripe bananas, roughly chopped
1 1/2 cups (375 ml) milk
3/4 cup (100 g) brown rice flour
3/4 cup (100 g) buckwheat flour
1/4 cup (30 g) LSA mix
2 teaspoons baking powder
vegetable oil, for greasing
1 cup (250 g) ricotta
1 cup (130 g) strawberries, hulled and sliced
1 cup (150 g) blueberries
honey, to serve
Place the bananas and milk in a blender and blend until smooth. Add the flours, LSA mix and baking powder, and blend until the batter is smooth.
Lightly grease a non-stick frying pan and heat over medium heat. Spoon in 3 tablespoons of the mixture to form rounds. Cook for 2 minutes on each side or until golden. Set aside on a plate and keep warm while you cook the remaining pancakes.
To serve, spread the ricotta over each pancake and top with the berries, stacking into four layers. Spoon the passionfruit pulp over the top and drizzle with honey.