- ½ cup banana
- ½ cup + 1 tbsp. 60 grams chickpea flour
- 2 tbsp. 20 ml coconut oil
- 2 tbsp. 30 ml Solberry Seabuckthorn puree
- 1/4 cup 60 ml water
- 1 tsp vanilla
- ¼ tsp. 1.5 grams salt
Start with preheating oven and cast iron skillet. Clay bakers work as well. Heat both to 400 F°. Mash banana and set aside.
In a bowl mix together chickpea flour, water, one tablespoon of Solberry, one tablespoon of coconut oil, vanilla and salt. Add banana.
Carefully take skillet out of oven. Add a tablespoon coconut oil. Swirl to coat pan. Pour in your batter. It will sizzle.
Return to oven and bake for 15 to 20 minutes. Cool in pan 5 minutes. Remove from pan and slice into triangles.
Top with fresh mango or peach slices and a drizzle with a tablespoon of Solberry puree.