I love how versatile pancakes are! You can enjoy them at home on a slow Sunday morning or pack them in a Tupperware to snack on after gym or at the office. Top with your favourite fruit and nuts, maybe a drizzle of honey. Or sprinkle with cinnamon, xylitol and a squeeze of lemon juice – my fav!
INGREDIENTS
2 large eggs
1 medium-ripe banana
1/8 tsp baking powder (for fluffier pancakes)
1/8 tsp salt
1/4 tsp vanilla
1 Tbsp cocoa powder
1 Tbsp honey
1/2 cup chopped nuts, chocolate chips, or a mix 1/2 cup leftover granola
Fresh fruit like blueberries, raspberries, or chopped apple
Spray and Cook, for the pan
METHOD:
Mash the banana to form a pudding-like consistency with a dinner fork. Beat the eggs completely. Mix the two ingredients together. Heat the pan until hot. Make sure the pancakes are small so that they’re easier to flip. The consistency is very runny, so you will have to wait until they’re golden brown before you flip. Serve warm with a drizzle of honey, maybe some berries, and sprinkle some cinnamon and fresh lemon and enjoy.
For more recipes like this purchase my Winter Glow Guide.