Makes 5 pancakes (great to share between 2 people)
1 cup plain gluten free flour (we use rice flour)
1 cup dairy free milk of choice (we use coconut milk)
1 ripe banana
1 tbsp Spirulina
1 tbsp baking powder
1 tbsp apple cider vinegar
1tsp vanilla extract
1 tbsp syrup – agave, coconut or brown rice
Place all ingredients in a mixing bowl and mix until smooth.
Preheat a pan over medium heat and add a little coconut oil.
Once hot, pour in a ladle of batter.
Cook for approx. 2 minutes or until you can easily slide a spatula underneath. Flip and cook for another 1-2 minutes on the other side.
Add a little more coconut oil to the pan and repeat until all the batter is used up.
Add extra agave/rice malt syrup (optional) and fruit of choice to serve.
Did you know?
Spirulina is actually a bacteria, or a blue-green algae. It is most commonly recognised as one of the world’s most nutritionally complete superfoods, as it offers health benefits to practically every organ and bodily function. Spirulina benefits are so amazing that taken on a daily basis they could restore and revitalise your health!
It has no cellulose wall making it highly digestible and contains 18 essential amino, nucleic and essential fatty acids, chlorophyll, and a full spectrum of antioxidants, vitamins and minerals. Just one 3-gram serving, for instance, contains: 60-70% protein (highest of any known food) and an excellent source of vitamins A, K1, K2, B12 and iron, manganese and chromium. A rich source of health-giving phytonutrients such as carotenoids, GLA, SOD and phycocyanin. 2800% more beta-carotene than carrots. 3900% more iron than spinach.