10 Feb Banana & Cinnamon Pancakes

These fluffy, healthy pancakes can be eaten at any time of the year!  Serve them for breakfast, or as a pick me up snack, they are delicious eaten hot or cold.  There’s no need to add sugar as the banana gives them a natural sweetness.  They taste great as they are, and amazing spread with a small amount of natural crunchy peanut butter or a dollop of natural Greek yoghurt – feel free to create your own imaginative toppings.

Ingredients – Makes 3 Pancakes:

• 1 small mashed organic banana.
• 1 large free range egg.
• 1 tbsp organic wholegrain spelt flour.
• 2 tbsp organic oats.
• 1/2 tsp ground cinnamon.
• A sprinkle of Pink Himalayan Salt.
• Coconut oil for frying.

 Nutritional Values Per Pancake:

• Calories: 93
• Carbs: 15g
• Sugar: 4.5g
• Fibre: 2
• Fat: 2g
• Sat Fat: 0.6g
• Protein: 4g

Method:

1. Using a fork, whisk the egg together with the mashed banana in a bowl.
2. Add the flour, oats, cinnamon and a sprinkle of Pink Himalayan salt.
3. Mix together until you get a smooth batter.
4. Heat a non-stick pan over a medium heat, add a little oil if needed and tip to coat the pan evenly.
5. Using 2 tbsp of batter per pancake, dollop into the pan and spread to form 3 small circles.
6. Cook until the mixture bubbles and the pancake is golden underneath.
7. Flip the pancakes over and cook on the other side.

Max Up Your Pancakes With The Following Toppings:

Cinnamon and a squeeze of lemon, a dollop of peanut butter, Greek yoghurt and berries, cottage cheese and apple.

Enjoy!