- 2 ripe bananas
- 2 eggs, beaten
- 50g rolled oats
- 1 tsp cinnamon
- 2 tsp sunflower oil
- 40g blueberries
- 40g raspberries
- 1 ripe peach, destoned and sliced
- 4 tbsp low-fat Greek-style yogurt
- 4 tsp maple syrup
Place the bananas, eggs, rolled oats and cinnamon in a blender and process until smooth. Allow to stand and thicken for 20-25 minutes.
Heat a non-stick frying pan until hot. Add a little of the oil and add a spoonful of batter to the pan – you can cook 2-3 pancakes at a time. Gently cook for 2-3 minutes on each side. Keep warm while you cook the remaining batter.
To serve, pile three pancakes on to each plate with the berries, peach, yogurt and maple syrup.