It’s Sunday, a day when you get to wake up a little later, lounge around, and eat this thing people call “brunch”. (Breakfast/Lunch).
Being well and truly back on the healthy eating wagon, well I drag my boys along for the ride too.
They love these pancakes, and shhhhh don’t tell anyone – but they are low fat, low sugar, and pretty damn tasty.
- 2 eggs
- 60g porridge oats
- 2 bananas
- Mixed berries
- Mixed spice
- 3 tablespoons of almond milk.
- Mix the oats, and egg together. Mash 1 banana and mix this in to the bowl until you have a pancake consistency. Add a tablespoon of each spice. Add 3 tablespoons of milk and mix again.
- In a small frying pan ladle one scoop into a hot- pan, and fry on each side for 90 seconds. A decent pan is key, ( if you don’t have a non-stick pan, use a little butter to prevent sticking), the key to flipping over is keep going round the rim with a spatula, so it doesn’t stick.
- This should make around 5-6 pancakes, layer up, and within each layer smear some low-fat Greek yoghurt, (I love Yeo Valley with Honey.)
- Slice the remaining banana, and add to the plate with some mixed berries, and more yoghurt. To finish, sprinkle some cinnamon over the dish.
- Tuck in!
- P.S. You can also make these in bulk, and freeze for a rainy day.
This recipe easily feeds two adults, and one small – but very hungry child. Enjoy.