Banana Pancakes
Pudding for breakfast - what’s not to love! I have this every week and it always feels like a treat. Filling, nutritious and tastes divine - enjoy!
Ingredients
1/2 teaspoon coconut oil
40g buckwheat flour (you can replace with other flours if you prefer)
1 ripe banana
1 egg
1/4 teaspoon baking powder
pinch of salt
20g peanut butter
80g frozen blueberries
80g frozen cherries
Makes 1 large pancake.
Method
Blitz the egg, banana, buckwheat flour, baking powder and salt in a Nutri Bullet or blender to form a batter. You want a thick batter but if you need to slacken it off a bit add some milk (I use unsweetened almond milk).
Defrost the blueberries and cherries in the microwave or on the hob and leave to cool.
Heat the coconut oil in a pan until melted and wipe the excess with some kitchen roll. Give your batter a good stir and pour into the pan to make 1 big pancake. You can make little ones if you like too.
Cook on a low-medium heat so you don’t burn the outside or have raw batter in the middle. Once you see lots of bubbles on the surface of your pancake it’s time to flip!
The other side doesn’t need very long (1-2 mins) to finish it off. Keep cooking your pancake until you get a nice golden brown colour on each side.
When you plate up spread the peanut butter on the top of your pancake and add the blueberries and cherries. Sprinkle with desiccated coconut if you want to make it look fancy ;-).
Enjoy!
Nutrition per serving
Calories - 503kcal
Fat - 17.2g
Sat Fat - 4.6g
Carbs - 76.6g
Sugar - 31.9g
Fibre - 11.6g
Protein - 17.3g
Cost - £1.74 per serving (Tesco prices Apr 2024)