1 large ripe banana
1/8 tsp baking powder
1pinch of cinnamon, (optional)
Butter, olive oil or cooking spray, to cook
- Mash the banana with the back of a fork. Whisk in the eggs, baking powder and cinnamon (if using) until well combined.
- Heat a pan over a medium-high heat and add the butter, oil or a coating of cooking spray. Spoon the batter into the hot pan and cook for 2-3 minutes. When bubbles form in the centre of the pancake, flip over and cook for another 2-3 minutes. Serve the banana pancakes warm with any desired toppings.
Per serving: 65kcals, 4.2g fat (2.2g saturated), 5.3g carbs (2.9g sugars), 2.1g protein, 0.6g fibre, 0.04g sodium
TOP TIP: for an easy candied walnut topping, cook some chopped walnuts and honey together in a pan over a medium heat for 3-4 minutes until sticky.