Two ingredients . . . need we say more? With just banana and eggs, you can have pancakes served up in just 10 minutes. Do keep a close eye on them as they cook, turning down the heat if necessary to prevent them browning too quickly.
1 x 3 second spray(s)
- Process banana, egg whites and whole egg in a small food processor or blender until smooth.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Pour mixture into pan to make 3 pancakes, leaving a little space between each one for spreading. Cook for about 30 seconds each side or until golden. Serve.
COOK'S TIPS: Swap banana for ⅓ cup (80ml) no-added-sugar apple purée. For a treat, serve topped with a dollop of 99% fat-free plain Greek yoghurt, chopped fresh fruit and a sprinkle of ground nutmeg. TO REFRIGERATE: Store pancakes in a reusable container for up to 2 days. TO FREEZE: Store pancakes as above for up to 1 month. To serve, microwave frozen pancakes until warm.