Banana pancakes

Wake up to these deliciously fluffy pancakes
Banana pancakes
4 ratings Comments
Recipe by: Sarah James | Health Information Publications Manager

My other half is gluten and dairy intolerant, which makes breakfast time particularly tricky. These gluten-free and dairy-free banana pancakes are one of his favourites – not only are they easy to make and tasty but they also count towards one of your 5 A DAY!

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Ingredients
  • 1 large, ripe banana, peeled and chopped up
  • 2 medium eggs
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon (optional)
  • Spray oil
Time
15 minutes
SERVES:
2
CALORIES:
137
FAT:
6.9g
SALT:
0.4g
5 A DAY:
0.5
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