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Pinapple coconut banana pancake

A crepe you could eat any day of the week and never tire of. Wonderfully balanced incorporating protein from eggs, carbohydrate from fruits and fats from nuts and yoghurt.

PROTEIN RICH BANANA COCONUT PINEAPPLE CREPE

Gluten free : Dairy Free : Vegetarian

Serves 1

1 small ripe banana

2 free range eggs

1/2 teaspoon vanilla extract

1/2 cup pineapple pieces

1 teaspoon coconut oil for frying

To serve:

1 tablespoon chopped almonds

2 tablespoons coconut yoghurt

Mash banana in a bowl then add eggs and vanilla and whisk until creamy. Heat a frypan on medium heat, add 1/2 teaspoon coconut oil to coat the pan then add pineapple pieces and cook about 2 minutes 30 seconds each side. Remove from pan, cover and set aside to stay warm. Add remaining 1/2 teaspoon coconut oil and coat the pan, then add the crepe batter and swirl to spread. Cook for 3 minutes on one side, fold in half and cook a further 1 minute. Remove from pan, top with coconut yoghurt, pineapple pieces and almond and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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