It’s hard to beat our banana pancakes, but these savoury versions are making a hit as wraps for a quick midday snack.
This is what you need:
1 whole corn
3 tbspns rice flour
2 eggs, beaten
butter for cooking
toppings/fillings – your choice of :
mushroom/onion/garlic/chillies chopped and fried
To make the pancake:
Using a knife, shave corn into bowl
Add flour, eggs, salt, and cold water to make a thick but runny mix
Heat butter in low pan, pour in mix to make a thin pancake, cook until golden, toss
Once both sides are evenly cooked, flip onto plate
Layer chopped avocado, tomato and a spoonful of mushroom mix in the centre
Top with a chunk of lime. Serve with tomato sambal on the side.
To make a wrap, fill with your choice of filling plus a little salad. We add spicy tomato sambal. Fold up one end, fold in two sides and you have a quick & delicious snack.
We are in debt to Jo Sharp from Sharp Moves Fitness for this one, and very grateful to the retreat group who agreed to be taste testers. (We got it right on the third try).