*This recipe is gluten-free according to industry standards
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Ingredients
- ripe banana 1, mashed
- eggs 2, beaten
- peanut butter 1 tbsp
- spray olive oil
- maple syrup (optional)
Method
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Step 1
Mix the banana, eggs and peanut butter in a small blender and whizz until smooth. Heat a spray of oil in a non-stick pan on a medium heat, and drop spoonfuls of the batter into the pan. Cook for a few minutes before flipping. These will take longer to cook than a flour batter, and flip them confidently, as they won’t set on top like regular pancakes. Fry on the other side until golden and set. Serve with chopped banana and a drizzle of maple syrup, if you like.
Nutritional Information
- Kcals 49
- Fat 2.7g
- Saturates 0.7g
- Carbs 3.6g
- Fibre 0.2g
- Protein 2.3g
- Salt 0.1g
