Banana and egg pancakes with blueberries and pumpkin seeds

Ingredients

For 1 serving

• Banana1
• Eggs2
• Rice flour15 g
• Cinnamonto taste
• Coconut oil1 teaspoon
• Blueberries80 g
• Pumpkin seeds10 g

Contains: eggs

In season: July – September

Method

1. Peel the banana and mash it in a bowl with a fork until almost smooth.
2. Add the eggs, rice flour and a pinch of cinnamon and whisk until the batter is even.
3. Heat a non-stick pan over medium-low heat and grease it with a little of the coconut oil; drop in spoonfuls of batter to make small pancakes about 8 cm across.
4. Cook for 2 minutes, until the edges are set and bubbles appear, flip them carefully and cook for another 2 minutes, until golden; carry on with the remaining oil and batter.
5. Meanwhile rinse the blueberries; serve the hot pancakes with the blueberries and pumpkin seeds.