Blueberry banana pancakes healthy edition

Here’s a Sunday morning brunch recipe that’s perfect for both you and the kids! Forget the
usual high calorie pancakes (normally followed by a feeling of guilt) and enjoy these guilt-
free banana blueberry pancakes – the best thing is they’re super quick and easy to make.

Phoebe loves these pancakes. Here’s how to make them:

Firstly, mash the banana with a fork. This can also be done in a nutribullet or food processor, but keep some of the lumps, so I find that by hand is the best method! Then crack the egg and mix well into the banana until they are combined.

Next, put in the flour and baking powder and mix again. Once combined, (if you want to) add in the cinnamon. Mix until all ingredients are fully

Heat the pan with olive oil. Carefully place a heaped tablespoon of the mix into the pan, and spread into a rough circle (or whatever shape pancake you would like) and push 3 blueberries into the pancake – I find small ones work best so they match the height of the
pancake, so if you only have large blueberries you may want to cut them in half so that when flipping the pancake they don’t stop the mix from touching the pan.

Repeat this step for the amount you can fit in the pan at one time.

Once you start to see air bubbles appear on the top of the pancake, this means it’s time to flip! Take a spatula, carefully slide it underneath the pancake and flip it over. Cook on this side for another 30-60 seconds, or until a fork put into the pancake comes out clean.

Repeat for all the of pancake mix, then assemble onto a plate. Drizzle 1tbsp of maple syrup over the pancakes (it might not seem like much but trust me
this is more than enough!) and top with some extra blueberries (if desired).

Enjoy your guilt free pancakes knowing they’re just 339 calories!

Recipe: easy
Prep Time: 5 mins
Cooking Time: 5 mins
Total: 10 mins

1 banana
1 egg
2 heaped teaspoons plain flour (can be made without for gluten free)
¼ teaspoon baking powder
½ teaspoon cinnamon *optional
1 tablespoon maple syrup (can be swapped for honey)
½ tablespoon olive oil
1 handful of blueberries

*Recipe note: these pancakes come out in a similar texture to an omelette (a little mushy) so
if you would prefer a more solid pancake just double the quantity of flour. Please note
however this will increase the calories in the recipe. If you need the recipe gluten free, the
flour can be taken out altogether.

Nutritional Info:
Calories: 339
Protein: 9.2g
Carbs: 50.3g
Fat: 12.1g