This is a wonderful combination of banana and egg in the form of fluffy pancakes to make a quick and healthy breakfast
- 1 egg
- 1/2 a ripe banana
- 1tsp of butter or coconut oil
For healthy banana pancakes we've used coconut oil, to minimise the use of other oils or bad fats. You can use whatever you fancy though, or whatever you have in the cupboard. Butter will give them a richer finish while olive oil can add an ever so slightly more savoury finish. You can top them with extra fruit, honey or yogurt if you want to bulk up the recipe a bit or pile them up with bacon and maple syrup for an American twist.
These healthy banana pancakes a real crowd pleaser too, and because they don't taste 'healthy' the whole family will love them. Just don't tell them they're made just form fruit, and they'll never know!
If you've made too many don't worry, they heat up really well. Simply cover, keep in the fridge and warm through in a pan when you fancy more!
Use a whisk to lightly beat the egg in a medium bowl. Add the mashed banana, mix well and set aside.
Heat a non-stick frying pan. Once hot, add the butter and pour in the banana batter, swirling to cover the bottom of the pan. Cook over a low heat for 3 minutes on each side, then slide the pancake onto a warmed serving plate
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