Wholemeal Banana Pancakes

Source: Taste Magazines January / February 2015
Serves 4 - Prep & Cooking 40 minutes

 2 large bananas
 1 1/2 cups wholemeal self-raising flour
 1 1/2 cups buttermilk
 2 eggs, lightly beaten
 1 tablespoon honey
 Olive oil cooking spray
 Honey and reduced-fat passionfruit yoghurt, to serve

  1. Mash 1 banana in a bowl (see note). Place flour in a bowl. Make a well in the centre. Combine buttermilk, eggs, honey and mashed banana in a jug. Pour into well. Whisk until smooth. Stand for 10 minutes.
  2. Spray a large, non-stick frying pan with oil. Heat over medium heat. Spoon 1/4 cup batter into pan. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12 pancakes.
  3. Thinly slice remaining banana. Place pancakes on plates. Top with sliced banana, honey and yoghurt. Serve.
Per serve: 14g Protein * 5g fat * 55g Carbs * 7g Fibre * 345 Calories

Vic Lic

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