Print Recipe: Gluten Free Banana Pancakes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 9-12 pancakes depending on size Serving Size: Serve 3 per person Weekend pancakes are a joy! Make with banana and Greek
Is this the most versatile recipe ever?! Eat it for breakfast, lunch or dinner. Eat it hot. Eat it cold. Add veg. Add cooked chicken or salmon! Even eat it on an aeroplane instead of sandwiches – yes Sarah has!
Need warming up? You need a bowl of porridge to keep you going to lunch! Measure ingredients the night before and take to work in a thermos. Top it with what you wish!
Now this is what I call breakfast! Packed with protein and veg. Sweet potato toast – just genius! Don’t eat bacon then try smoked salmon. Don’t eat smoked salmon then mushrooms are the answer!
Eat it for breakfast, eat it for dessert. Either way this is easy to make and bake, packed full of nutrients and with no processed sugar or salt. Once you’ve made your own you’ll never go back to store bought!
Trains, planes or automobiles – or just a walk in the park. These go everywhere! Even in your freezer individually wrapped so they are always there to grab on the go!
So filling with flaxseed and ground almonds that one slice is all you need! You can toast it or eat it like cake. Eat it for breakfast if you need something portable or for afternoon tea (occasionally!)