These babies are so moreish – best be prepared to be making more than one batch!
1 cup water
½ cup couscous
Option for gluten free use quinoa
2 tsp lemon juice
¼ tsp ground cinnamon
Mix together in saucepan and cook over a gentle heat until cooked through,
approx 6 -10 mins
Fluff with fork and put onto plate to cool. Once cool fluff with fork again to break up so no clumps are left.
Pancake mix:
2 bananas mashed really well with a squeeze of lemon juice.
2 eggs whisked until light and fluffy
1 Tbsp of rice flour
Gently add flour to beaten egg then add bananas, lastly the couscous fold until well combined.
Heat frying pan on a medium heat.
Add some coconut oil enough for the pancakes not to stick,.
Using a cup gently pour the mixture into hot pan – they will be quite wet so be careful not to have your pan too hot or they will burn before being cooked enough to flip.
When they start to firm up on the top flip and cook through on the other side.
Set aside in a warmed oven and continue cooking and until all the mixture is gone.
Serving suggestions:
Toast some shredded coconut lightly and sprinkle on top of your pancake stack drizzle with a little organic Maple Syrup and a serving of sliced bananas with a squeeze of lemon juice to stop from going brown.
Sprinkle lemon juice and a small amount of coconut sugar.
Greek yoghurt with a tsp of organic maple syrup and activated toasted seeds.
Makes about 8-10 pancakes.
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