2 medium, 1½ mashed and ½ sliced
Egg, whole, raw
3 medium, raw, beaten
½ teaspoons, level
¼ teaspoons, level
1 g, (1 pinch)
Calorie controlled cooking spray
1 tablespoons, level
- In a medium bowl, whisk the mashed banana, eggs, vanilla, baking powder, cinnamon and nutmeg until combined.
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Spoon 2 tbsp of the batter into the pan for each pancake, you may need to do this in batches. Cook for 1-2 minutes until the edges are set and the bottom is golden, carefully flip the pancakes with a thin spatula and cook for another minute, until the bottom is golden. Repeat with the remaining mixture.
- Serve the pancakes topped with the blueberries and sliced banana and drizzle over the agave syrup.