How about a tropical twist on an old Sunday morning classic? These pancakes are mineral and nutrient rich, and are also totally gluten free! Enjoy the taste of a tropical island with your morning brekky and let your tastebuds float away on a sea of sweetness, without the carb-bloat.
What you'll need:
- 1 cup uncooked Connect Foods Amaranth
- 1 cup buckwheat flour
- 1 cup mango juice
- 1/2 cup non-dairy milk
- 2 large eggs
- 1-2 bananas, sliced
- 1/4 cup diced fresh pineapple
- 1/4 cup shredded coconut
- coconut oil
- pure maple syrup
Place uncooked Connect Foods Amaranth in food processor and grind until it forms a flour. Add Amaranth flour, buckwheat, mango juice, non-dairy milk and eggs into a blender. Whip on high until blended smooth. If it is too thick, add a little bit of water to achieve your desired consistency.
Heat 1 tsp of coconut oil in a frypan on medium-low heat. Sprinkle a few coconut shreds to toast them before pouring batter over the top. Add sliced bananas and pineapple, pouring a thin layer of batter over them, and covering with more coconut. When the sides become dry, it's time to flip!
Serve with a bit of pure maple syrup. A little bit of butter is optional as well if you eat dairy!
Enjoy your tropical morning xx
*Connect Foods Organic Amaranth can be found at your nearest Woolworth's