So yes, I’m back on the gluten free experiment after falling off the wagon at the end of last week but I’m happy to say, I’m here to stay! I definitely feel a lot better when I’m not eating any wheat so that’s enough for me to continue. I’ve been trying out different gluten-free type foods like breads, flours and pastas but I must admit, the breads and pastas just don’t cut it for me so I think I’ll give them up altogether.
Anyhoo! Here’s a very quick and easy breakfast idea for all of us experiencing the dreaded Winter at the moment. It’s warm, filling and just downright tasty! Oh, and did I mention it’s full of Vitamin C, Potassium, good fats, protein, carbs…pretty much everything you ever needed in a nutritious meal!
Banana Maca Maple Pancakes (serves a hungry 1)
1 small banana
1/2 cup gluten free flour
1 tbsp maca powder
1/2 cup dairy free milk (I used almond)
1 small egg
2 tbsp organic vanilla yoghurt (I used five:am yoghurt in Vanilla Bean)
Ground almonds (not the flour, just ground up coarsely)
- Place flour, maca powder, egg and milk into a bowl and whisk for 30 secs – 1 minute until smooth.
- Pour all the batter into a small/medium non stick pan on medium heat and flip the pancake when light golden brown.
- Serve up with sliced banana, yoghurt, maple syrup and a sprinkling of ground almonds. Delish!