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Healthy Banana Pancakes

September 1, 2012

Love and War

The dish reminds me of love and war.  The  flavours taste so beautiful and sweet, whilst eating you generate this warm glow no matter how bad the weather.  You smile and you just know that whatever happens it will be a good day.  Yet there is a  heavy element to my pancakes from the wholemeal flour and flaxseed, the protein and heartiness provides an energy which makes you feel like you could take on the world.  This is the breakfast of lovers and warriors.

This recipe was adapted from ”The Complete Low Fat Cookbook’ (Bay Books)

Ingredients:

2 bananas (blended), 150g wholemeal flour, 1/2 tbsp flaxseed, 2 tsps baking powder, 1 tsp ground cinnamon, 1 tsp nutmeg, 250ml skimmed milk, low-calorie cooking spray, 1 tbsp honey, banana slices to serve.

Method:

1. Put the blended banana in a large bowl.
2. Sift in the flour and add the baking powder, spices and flaxseed.
3. Stir until flour is moist but do not completely combine with the banana.
4. Make a well in the centre and add the milk.
5. Mix until this is smooth.
6. Leave in fridge for an hour covered with cling film.
7. Heat a frying pan with low-calorie oil cooking spray.
8. Cook the pancakes in batches and fry until browned on both sides.
9. When the pancakes are done serve with banana slices and drizzle a little honey over the top.

Saffy’s Top Tip:

A good way to know when to first flip your pancakes is when the sides start to crisp and bubbles slightly appear on the surface of the batter.

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From → Breakfasts

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