2 medium, ripe
Egg, whole, raw
1 medium, raw
2 tablespoon(s), level, self-raising
Calorie controlled cooking spray
Low Fat Spread
2 teaspoon(s), level
1 pinch, plus extra to serve
- Put one of the bananas in a small bowl and mash until smooth. Whisk in the egg, then stir in the flour until you have a smooth batter. Set aside for 5 minutes.
- Mist a medium nonstick frying pan with cooking spray and set over a medium heat. Spoon 2 tablespoons of batter into the pan and spread out with the back of a spoon until 1cm thick. Repeat with the remaining batter to make 2 more pancakes.
- Cook for 1–2 minutes on each side, or until the pancakes are golden and cooked through.
- Slice the remaining banana. In a small bowl, combine the low-fat spread with a pinch of cinnamon. Serve the pancakes topped with the sliced banana, the cinnamon spread and an extra sprinkling of cinnamon.
Instead of the spread topping, add a handful of blueberries to the pancakes before flipping, then serve with more berries and a teaspoon of honey.