By GMB Nutritionist, Melissa Fine\nWho says pancakes have to be made with white flour and drenched in syrup?\nWe love our pancakes at GMB, and here’s proof that you can make them healthy and delicious, with some simple topping ideas for your next Sunday pancake cook-up. Why not set up a toppings bar and invite the girls over for a cosy catch up over wholefood pancakes?\nI've tested these toppings with Teff Tribe’s Sweet or Savoury Teff Pancake Mix…all you have to do is add milk and an egg (or banana) to the mix and start flippin’!\n\nEach topping serves 1 or 2, but can easily be doubled, tripled etc.\nCaramelised Banana + Cacao\nFor something a little fancier than straight-up sliced banana…the quick grilling process brings out the banana’s natural sweetness and creaminess…no nasty toppings needed!\nIngredients\n\n1 medium very ripe\/overripe banana, sliced into thick rounds\nGenerous pinch of cinnamon\n¼ tsp vanilla extract\n2 tsp macadamia oil (coconut oil also works, but has a less neutral flavour)\n1 tsp cacao nibs (or 1 square 85% dark chocolate, finely chopped)\n\nMethod\nPlace the banana, cinnamon and vanilla in a small bowl, gently tossing to coat the bananas. Add the banana mixture to a small, macadamia oil-greased pan on medium heat. Let the bananas sit for 1-2 minutes or until golden-brown on the bottom; flip and repeat. Serve in a small dish and top with a sprinkle of cacao nibs.\n\nAlmond Butter Berry Swirl\nA no-added-sugar version of the classic peanut butter and jam combo, this takes all of one minute to make. A mix of tart, sweet and slightly salty, make this for an antioxidant rich topping that hits the spot.\nIngredients\n\n¼ - 1\/3 Cup frozen mixed berries\n1 Tbsp natural almond butter (or peanut butter; we like ours crunchy and with a little salt)\n\nMethod\nAdd the berries to a small serving dish and top with the almond butter. Allow to sit for at least 15 minutes before serving, so that the berries can thaw and turn into a ‘coulis’.\n\nCottage Cheese + Chives\nProvided the pancake mixture isn’t sugar loaded, savoury toppings can work a treat, making pancakes a meal for any time of day…dinner anyone?\nIngredients\n\n1\/3 Cup cottage cheese (or ricotta)\nHandful of cherry tomatoes, sliced in half\n1 Tbsp chives, chopped thin\n\nMethod\nPlace the cottage cheese in a small serving dish before topping with the tomatoes, sprinkle of chives and pepper to taste. Take this to the next level and top with smoked salmon for an extra protein hit.\n\nZesty Orange Yoghurt\nIngredients\n\n1\/3 Cup natural Greek yoghurt or coconut yoghurt\nJuice and zest of ¼ of a large orange\n\nMethod\nPlace the yoghurt into a small serving dish. Top with the fresh orange juice followed by the orange zest. Easy!\n\nCoconut Chia Pudding\nA more wholesome alternative to sago pudding, this creamy, almost jelly-like topping will add a good amount of fibre and flavour to your pancakes.\nIngredients\n\n2 Tbsp white chia seeds\n½ Cup water – warm or room temperature\n1 Cup coconut milk\n1 Tbsp maple syrup\n½ tsp vanilla extract\nHandful of frozen berries (for a more tropical flavour, try fresh or frozen mango)\n1 Tbsp desiccated coconut\n\nMethod\nCombine the chia and water in a glass or jar. Stir and leave to sit for about 15 minutes, or until your ‘chia gel’ has formed. Add remaining ingredients to the chia gel and mix until evenly combined. Cover and refrigerate for at least two hours or overnight. Sprinkle the desiccated coconut on top and serve!\n\nTeff Tribe’s Teff Pancake Mix provides the perfect blank canvas for whatever pancake topping or flavour combo you feel like. Gluten free and with less than 1g of sugar per serve, these sure beat the pancakes from your local café peeps!