Minty Lemon & Banana Hot Cakes
By Amy Crawford
Makes: 2-3 small hot cakes
These are proof in the pudding (or in the breakfast) that you CAN eat really yummy, nutritious food - even when you're in a hurry. I had an early appointment with a hand surgeon this morning (only mentioning hand surgeon for the purpose of large dog owners: DO NOT WRAP THE LEAD AROUND YOUR FINGERS OK? Just don't do it! I have a torn ligament and chipped bone in a finger which is now deformed looking and see a physio every week - and this happened last August!).
Anyway, I digress. Assuming you've got all the ingredients at hand this will take you about 10 minutes. And they are full of great quality protein that will keep you going until lunch (or until you walk into one of your favourite functional food stores and start nibbling on your stash as I did, no thanks to The Staple Store). So let's go.
A good handful of fresh mint leaves
3 dessertspoons almond meal
1 dessert spoon coconut flakes, or desiccated
1 teaspoon grated lemon rind
1/2 a banana (whole if small)
1 heaped teaspoon coconut oil for pan
1 pinch of salt
Yoghurt of choice to adorn the top
Place a small pan on the stove on medium heat. Throw all of the above ingredients (bar yoghurt and coconut oil) in a blender (stick will do) and blend until well combined and smooth. Add the coconut oil to the pan when hot. Once melted plop 2 pikelet sized spoon fulls of the mixture into your pan and let them sit for about 2 minutes. Using an egg slicer gently check the underside, you want them to be golden before you turn them. When ready, flick them over and leave for a further 2 or so minutes. Pop them on a plate and dollop some yoghurt of choice on top. And that my friends, is it.