Prebiotic Protein Pancakes

Weekends are the perfect time for pancakes. What better start to the weekend then to sleep in, laze around in your pjs and whip up this quick & easy brekkie. These pancakes have a burst of extra goodness that will keep your gut healthy & happy.

Serves 2

Ingredients

200g sourdough starter

2 eggs

90g wholemeal flour

1 tsp baking powder

1 tsp green banana flour (optional)

100mL full cream milk

1 tsp macadamia oil

To serve:

1 cup smooth ricotta cheese

1 banana

2 tbsp flaked almonds

1 tbsp honey

Method

In a bowl whisk together the sourdough starter, eggs, flours and milk.
Heat a large fry pan on medium heat and drizzle with oil. Pour pancake batter into pan – you can make several small pancakes or a couple of large ones.
After a couple of minutes when the pancakes start to bubble and look firm around the edges, flip and cook on the other side until golden brown.
Remove and keep warm wrapped in a tea towel while you cook the remaining pancakes.
Serve topped with ricotta, sliced banana, a sprinkle of almonds and a drizzle of honey.

Tip: Mix it up and try different flours like spelt or buckwheat flour. Serve with Greek yoghurt for a bigger protein boost.