Healthy Pancakes with Fresh Raspberry Jam & Pomegranate Nut Crunch

Quick and easy healthy pancakes topped with antioxidant rich pomegranate and activated nuts by nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).

Note: This recipe is free from gluten, dairy and refined sugar.

Serves: 2

Prep: 10 mins

Cook: 8 mins

Ingredients

2 (200g) medium ripe bananas

1 extra large free range egg

1/4 cup natural nut butter/spread

 

Raspberry Jam:

2/3 cup fresh raspberries

2 tsp chia seeds

 

Topping:

1/2 cup coconut yoghurt

1 heaped tbsp Earths Bounty Activated almonds, roughly chopped

1 heaped tbsp Earths Bounty Activated cashews, roughly chopped

1 tbsp pomegranate arils

Method

  • Using a blender combine banana, egg and nut butter until smooth.
  • Pour batter into 8 small pancakes onto an oiled frying pan. Cook for 3-4 minutes each side on low heat or until golden and cooked through.
  • Meanwhile make jam; roughly mash raspberries with a fork and mix in chia seeds. Allow to stand for 5-10 minutes.
  • Build your pancake stack with layers of jam in between. Top with coconut yoghurt, almonds, cashews and pomegranate.

This recipe was designed by Brisbane nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit her website www.livelovenourish.com.au