2 washed Perfection Fresh Red Tip® Ecoganic® Bananas skin on, cut
2 tbsp cocoa
125g plain flour
1 tbsp chia seeds
60ml milk
75g Nutella
200ml whipped cream, to serve
INGREDIENTS (Raspberry Compote)
1 punnet Perfection Fresh Raspberries
50g caster sugar
Squeeze of lemon
Methods
Blend bananas, cocoa, flour, chia seeds and milk together until smooth
Heat butter in a frying pan on medium heat. Add pancake mix to the frying pan. Add a teaspoon of Nutella on top as the pancake mix starts to cook, followed by a little more batter. Flip pancake to cook on the other side. Repeat with the remaining batter.
For the compote, add sugar and berries to the pan and cookout
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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