This week our guest blogger is our fabulous friend Steph Viatos. Steph is one busy lady with many strings to her bow! Steph edits and puts this newsletter together every week, is a successful make up artist and beauty blogger at Beauty Guru and is Mum to a gorgeous wee girl. She’s also a great cook and has shared her healthy but very tasty recipe with us today.
These delicious little morsels make a great snack or breakfast for kids and adults alike. They are gluten-free and refined sugar-free, with the sweetness coming just from mashed banana, making them a clean alternative to traditional sugar and flour-laden pancakes.
The banana makes them nice and moist, and the almond meal gives them a cake-like texture, though you can use any gluten-free flour you have on hand (you may need to add a little milk with other flours). You can add squashed blueberries or raspberries to the mix for a fruity option.
For toppings, use your imagination! My daughter loves them with peanut butter on top, and I have a tiny dash of pure honey or maple syrup on mine with a sprinkle of shredded coconut (Earthbound Raw Manuka Honey is terrific). Fresh fruit, cacao nibs, and coconut yoghurt are all perfect as well.
Healthy Mini Pancakes/Pikelets
(makes 8-10 – recipe can be doubled easily)
1 ripe banana
3 tablespoons of almond meal/flour (can use any flour)
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
Butter or coconut oil
In a large bowl, mash banana well, and mix in the egg. Add dry ingredients and mix to combine. Heat a frying pan on medium-high heat, and melt a teaspoon or so of coconut oil or butter. Ladle spoonfuls of batter to create small-sized pancakes – bonus points if you can make shapes!
Flip when you can see small bubbles form on top (usually after a few minutes). Keep an eye on the heat; sometimes you will need to turn it down mid-batch.
Serve with your choice of toppings.