Recipes for a sensitive gut: Blueberry, banana and cardamom pancakes
Recipes These pancakes do not contain a grain of flour, yet they hold together really well. They are incredibly easy and quick to make if you have a stick blender or a liquidiser.
This recipe makes 8 pancakes
- 2 medium sized bananas
- 3 eggs
- ½ tsp ground cardamom seeds
- 150g fresh or frozen blueberries
- ½ tbsp vegetable oil
- maple or golden syrup to dribble
Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.
Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.
Serve the pancakes with extra blueberries and a dribble of syrup.
|Per Portion (70g)||Per 100g|