Banana pancakes

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Banana pancakes with yoghurt and blueberry compote

Wake up to these deliciously fluffy pancakes

15 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

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.

Two hands - one large, one smallSuitable for young cooks

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

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.

Two hands - one large, one smallSuitable for young cooks

Ingredients

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

CALORIES: 137

FAT: 6.9g

5 A DAY: 0.5

SALT: 0.4g

Method

  1. Place the banana in a mixing bowl and mash up to form a smooth paste, using a fork or potato masher.
  2. Crack the eggs into the bowl with the banana and whisk with a fork to form a batter.
  3. Add the baking powder and cinnamon and mix thoroughly.
  4. 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.
  5. Repeat with the remaining batter – you should have enough to make 10 pancakes.
  6. 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


Diet, weight and cancer

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