Quick Banana Pancakes

Breakfast

SERVES  1

PREP  5mins

COOK  5mins

Vegetarian, Gluten Free, Nut Free

 

These pancakes are quick, easy and delicious! Feel free to play around with the recipe by adding some vanilla extract or peanut butter for extra oomph.

Ingredients

2 eggs

1/8 tsp baking powder

1/4 tsp ground cinnamon

1 large banana, mashed

1 tsp olive oil

1/4 cup raspberries, fresh or frozen

2 tbs Greek yoghurt

 

Method

1 Blend eggs, baking powder and cinnamon until well combined. Add banana and give a short blitz to just combine.

NOTE: the trick to this recipe is to not over – or under – blend the mixture. 

2 Heat one teaspoon of oil in a small frypan over medium heat. Once hot, add 1/4 of mixture, tilting pan to cover the base. Cook until bubbles appear and the bottom is cooked, then gently flip over and cook the other side. Keep warm whilst cooking the remaining mixture.

3 Serve with raspberries, yoghurt and sprinkle over almonds. 

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat   

Sat. Fat

1263.9kj

301.6cal

14.5g

25.8g

6g

18.7g

14g

3.7g

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dale@dalenelson.com

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