- 65g wholemeal flour
- 1 tsp ground cinnamon, plus extra for sprinkling
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 egg, plus 2 egg whites
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100ml whole milk
- 1 small banana, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 320g blueberries
Blueberries are one of the few edibles native to North America and credited with being…
- few mint leaves, to serve
Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.
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