Hummingbird Pancakes
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Hummingbird Pancakes
Recipe By Courtney Roulston
Ingredients
1 ¼ cups Coles full fat milk
2 free range eggs
2 tbs Squeaky Gate extra virgin olive oil, plus extra to cook
3 tbs Coles finest pure Canadian maple syrup, plus extra to serve
1 cup Coles wholemeal self raising flour
1 cup Coles self raising flour
sea salt to taste
1 tsp ground cinnamon, plus extra to serve
¼ cup walnuts, finely chopped, plus extra to serve
2 medium carrots, peeled, finely grated
432 g can crushed pineapple, drained
1 cup Jalna Greek yoghurt, to serve
2 bananas, to serve
Method
Pour the milk, eggs, oil and maple syrup in a jug and whisk to combine. Add in both of the flour types and stir until combined. Add in the pineapple, carrots, pinch of salt, walnuts and cinnamon. Give this a good mix until you have a smooth batter.
Heat a non-stick frying pan over a low heat and cover with a few drops of extra virgin olive oil. Place a ladle of the pancake mixture onto the pan and cook for 2 - 3 minutes, or until bubbles appear on the surface. Flip and cook for a further 2 minutes on the second side. Repeat with all the remaining batter, wiping out the pan clean in between batches.
Divide the pancakes onto serving plates. Top with sliced banana, a dollop of yoghurt, extra walnuts, a sprinkle of cinnamon and a drizzle of maple syrup.
