Banana & oat pancakes
Egg, whole, raw
2 medium, raw, separated
2 teaspoons, level
1 teaspoons, level
Calorie controlled cooking spray
0% fat natural Greek yogurt
120 g, to serve
200 g, to serve
4 teaspoons, level
- In a large bowl, mash 1 of the bananas. Whisk in the milk, egg yolks, oats, baking powder and vanilla extract.
- In a separate bowl, whisk the egg whites using a hand-held electric whisk until stiff peaks form. Stir 2 tablespoonfuls of the beaten egg whites into the banana mixture, then fold in the remaining egg whites until fully combined.
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Making 4 pancakes at a time, put 2 tablespoonfuls of the batter into the pan per pancake and cook for 1-2 minutes, or until bubbles form on the surface. Flip, then cook for a further minute until golden. Transfer to a plate and cover with kitchen foil to keep warm. Repeat to make 12 pancakes.
- Slice the remaining banana. Stack 3 pancakes on each plate and serve topped with the Greek yogurt, raspberries, sliced banana and agave syrup.