Method:
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Place the mashed banana, Coconut Collaborative Gut Health Plain yoghurt and rice milk into a bowl and mix together.
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Mix the baking powder, ground cinnamon, ground almonds, rice flour, coconut sugar and chia seeds together in a separate bowl.
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Gently fold the dry mixture into the banana and yoghurt mix.
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Heat a non-stick frying pan on a moderate heat and brush the surface with a little oil.
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Add a ladle of batter to the pan, when the top of the pancake begins to bubble turn over and cook until both sides are golden brown.
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Repeat until all the batter is used up. You can keep the pancakes warm in a low oven but they taste best fresh from the pan.
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For the compote: Place the berries and agave syrup in a pan over a gentle heat and cook down to make a compote.
