Banana pancakes

3 ratings

Wake up to these deliciously fluffy pancakes

15 minutes
Serves 2
0.5 of 5 A DAY

Nutrition per serving

Calories137
Fat6.9g
Salt0.4g

A stack of pancakes topped with creamy yoghurt and fresh blueberries is served on a white plate. Some yoghurt and blueberries are spilling down the side of the pancakes.

3 ratings

Recipe by: Sarah Drabble | Nutritionist

Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life – in a delicious way.

Ingredients

1 large, ripe banana, peeled and chopped up
2 medium eggs
¼ teaspoon baking powder
¼ teaspoon ground cinnamon (optional)
Spray oil

Method

Place the banana in a mixing bowl and mash up to form a smooth paste, using a fork or potato masher.
Crack the eggs into the bowl with the banana and whisk with a fork to form a batter.
Add the baking powder and cinnamon and mix thoroughly.
Coat a large, non stick frying pan with spray oil, and heat over a medium-high heat. Add a tablespoon of the batter per pancake to the pan, keeping them well spaced – you may only be able to cook 3–4 pancakes at a time. Cook for 2–3 minutes, until golden brown on the bottom, then flip over with a spatula and cook for a further 2–3 minutes, until cooked through.
Repeat with the remaining batter – you should have enough to make 10 pancakes.
Divide the pancakes between 2 plates and serve on their own or with a spoonful of fat-free Greek yoghurt and berries.

You could add orange zest to the batter and use roast almond flakes instead of berries