A pancake topped with blueberry compote and mint

Banana & cinnamon pancakes with blueberry compote

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce

Nutrition and extra info

  • Freezable (pancakes only)
  • Vegetarian

Nutrition: per serving

  • kcal185
  • fat6g
  • saturates1g
  • carbs23g
  • sugars12g
  • fibre3g
  • protein9g
  • salt0.2g
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Ingredients

  • 65g wholemeal flour
  • 1 tsp ground cinnamon, plus extra for sprinkling
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 egg, plus 2 egg whites
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml whole milk
  • 1 small banana, mashed
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 320g blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • few mint leaves, to serve

Method

  1. 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.

  2. 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.

  3. 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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Comments, questions and tips

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katsuk
6th Jan, 2019
4.05
Nice pancakes, not too fiddly to make. I cooked them with plain flour as I had no whole meal and they came out nice. They have a ‘healthy’ texture to them in that they feel lighter and fluffier than normal American style pancakes. Maybe a bit foamy, but they taste good. Made up my own compote to go with them and it was a satisfying and nourishing brunch!
brock11
19th Jun, 2018
I thought blackcurrants were better than blueberries. That's what I'm going to use, anyway.
louisezzz
15th Jun, 2018
4.05
Nicer and sweeter than I thought they would be, easy to make and kept the hunger at bay.
ldupuy
27th Aug, 2018
Interesting recipe, but what can I do with the leftover egg yolks? I mean, considering we're in the middle of a healthy diet plan... Thanks for your help.
goodfoodteam's picture
goodfoodteam
4th Sep, 2018
Thanks for your question. We try to minimise waste wherever we can during the Healthy Diet Plans. Where possible, we make sure that whole packets of fresh ingredients are used up over the week, and leftovers from individual dishes are eaten on other days on the plan. Unfortunately, it’s not always possible to use up every ingredient while still meeting the dietary requirements for each day. In this recipe, for example, the two egg yolks are omitted in order to reduce the saturated fat and to make the pancakes lighter and larger, as they are whipped to incorporate air. To use up the egg yolks you could add them to this omelette from our previous Healthy Diet Plan, however, please be aware that this will increase the saturated fat content of the recipe: https://www.bbcgoodfood.com/recipes/herb-omelette-fried-tomatoes You could also add the extra yolks to scrambled eggs, to mashed potato, for stabilising yogurt as a substitute for cream in soup for example, or in a pasta dish which uses egg yolks as part of the sauce. Alternatively, you could consider using our salted egg yolks recipe which can be stored in the fridge in an airtight container for up to 3 months, and can be grated as a garnish for salads or pastas. https://www.bbcgoodfood.com/recipes/salted-egg-yolks Your feedback has been passed on and will be taken into consideration for our next Healthy Diet Plan.
Deirdre Cameron's picture
Deirdre Cameron
10th Jun, 2018
I absolutely hate bananas. Is there something I could substitute for this recipe? Pumpkin and fruit purees are often suggested but how much pumpkin equals one small banana?
goodfoodteam's picture
goodfoodteam
13th Jun, 2018
Thanks for your question. We haven't tested any alternatives so can't give recommendations on that. We'd suggest substituting with the following recipe (you can add in cinnamon) and serving with the compote: https://www.bbcgoodfood.com/recipes/healthy-pancakes
tehpanda
4th Jun, 2018
At what point would I freeze the pancakes ? And what would be the best way to defrost?
goodfoodteam's picture
goodfoodteam
5th Jun, 2018
Thanks for your question. We'd recommend freezing them once cooked and cooled. Layer them between baking parchment in a freezer-proof container. To defrost, there are a few options. You can defrost in the container in the fridge overnight, leave them on the side for around an hour and a half or defrost and reheat in the microwave on a plate.
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