Banana Hot Cakes with Banana Crumble Topping

This recipe is as easy as making a smoothie! Just whack all of the ingredients into the blender and blitz! We love serving this with a crumbled Chief Peanut Collagen Bar for a collagen and protein hit!

Serves: 1
Prep time: 5 minutes
Dietary: Dairy-Free, Gluten-Free

Ingredients

• 2 medium ripe bananas 
2 large free-range egg
• 1 cup almond meal
• 2 tablespoons tapioca flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch sea salt
• Coconut oil, for frying

Banana Crumble Topping:

• 1 x Chief Peanut Bar Collagen Bar, crumbled
• 1 small banana, sliced
• 2 tablespoons maple syrup or rice malt syrup, to taste

What to do

Add the banana into a medium mixing bowl. Mash with a fork until almost pureed. Add in the egg and whisk through the banana to combine. Add in the almond meal, tapioca flour, baking powder, cinnamon, vanilla and a pinch of salt. Mix well to form a batter.

Heat a large frying pan over medium heat. Add in 1 teaspoon of coconut oil and swirl to coat the pan. Add in ¼ cup amounts of the pancake batter and cook for 2 minutes on each side until golden brown. Cook the pancakes in batches until all the batter has been used up.

Divide pancakes between two plates. Top with the sliced banana, crumble over the Chief Peanut Collagen Bar and drizzle over the syrup, to serve.

Tip: This recipe tastes great with fresh bananas. But if you’d like to caramelised your bananas. Just add 1 teaspoon of coconut oil to a frying pan over medium-high heat. Once melted, add in the banana slices and cook for 1 minute on each side until golden and soft.