Banana pancakes with almond milk

Pancakes.jpg

These fluffy pancakes are so easy to make that the kids will love to make them with you too. In addition, they are a great recipe to use up your overripe bananas.

Healthy and delicious, great for snacks, breakfast and as a post workout meal chances are you’ll make them over and over again.

Makes 12

Ingredients:

  • 2 overripe bananas, mashed

  • 2 eggs, whisked

  • 1 & ½ cups, self-raising flour, sifted.

  • 1 cup almond milk

  • 1 extra virgin olive oil

  • 15 grams butter

Method:

1.     In a large bowl mix flour, bananas, egg and milk until well combined, set aside.

2.     In a large frying pan over medium heat melt butter and heat oil simultaneously, then dollop a serving spoon of the pancake mixture. Do this another two times if you have the room in the fry-pan allowing for flipping. 

3.     When mixture starts to bubble, flip over and cook on other side until golden. Lift out onto another plate lined with paper towel and repeat cooking more pancake mixture until all the mixture is finished.

4.     Serve with fresh fruit in season and a dollop of plain or Greek yoghurt.

5.     Enjoy!

Nutritional analysis per pancake

  • Energy:               112 Cals/ 470kJ

  • Protein:                                 3.3g

  • Fat:                                         4.0 g

  • Saturated fat:                       1.0g

  • Carbohydrate:                     15.8g

  • Sugars:                                    2.5g

  • Fibre:                                      1.1g

  • Sodium:                             144mg

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