Ingredients

  • 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

Method

  1. 1

    Place the bananas, eggs, rolled oats and cinnamon in a blender and process until smooth. Allow to stand and thicken for 20-25 minutes.

  2. 2

    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.

  3. 3

    To serve, pile three pancakes on to each plate with the berries, peach, yogurt and maple syrup.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 5.3g 8%
  • Saturates 1.3g 7%
  • Sugars 17.0g 19%
  • Salt 0.14g 2%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

26.1g carbohydrate 3.8g fibre 6.9g protein

 
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