Serves 1

INGREDIENTS

  • 1 small, ripe banana, mashed
  • 1⁄4 cup quinoa flakes
  • 1⁄4 cup almond milk
  • 1 tablespoon nut butter (almond, cashew or brazil)
  • Small handful of pecans
  • 1 teaspoon maple syrup
  • 1 tablespoon coconut flakes
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Coconut Oil, for frying
  • Coconut Yogurt, to serve
  • Extra banana, sliced, to serve
  • Extra pecans, to serve
  • Extra maple syrup, to drizzle

DIRECTIONS

1. Simply combine the scramble ingredients in a bowl and mix until they form a thick batter. Let it stand for 5 minutes and stir well before cooking. Add more quinoa flakes if the batter is too wet or more milk if it’s too dry.

2. Heat a the coconut oil in a frying pan over a medium-high heat. Once the oil is hot, spoon the mixture into the pan gently and push it down until it spreads evenly.

3. Cook the underside for about 2 minutes, until it’s golden brown, then flip the scramble over and cook the other side for another 2 minutes. Don’t worry if it breaks up at this point. Remove from the heat and serve warm with coconut yoghurt, pecans, sliced banana and maple syrup.

 Luke&scott-logo

Adapted from Luke and Scott’s cookbook Clean Living Cookbook.