For the pancakes:

  • 2 ripe bananas
  • 2 eggs, beaten
  • 50 g rolled oats
  • a good pinch of cinnamon
  • 2 tsp sunflower oil

To serve:

  • handful each of raspberries and blueberries
  • 1 ripe peach, destoned and sliced
  • 4 tbsp low fat Greek yogurt
  • 2 tbsp maple syrup


  1. 1

    Place the bananas, egg, 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 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 onto each plate with the berries, a tbsp of yogurt and a drizzle of maple syrup.

Nutritional Details

Each serving provides
  • Energy 921kj 220kcal 11%
  • Fat 5.6g 8%
  • Saturates 1.4g 7%
  • Sugars 23.0g 26%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

32.5g carbohydrate 4.6g fibre 7.5g protein

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