Mighty Mini Banana Pancakes
Makes 4 mini pancakes

For these delicious gluten free pancakes, macros are calculated on 4 mini pancakes per serving. Drizzle with honey or maple syrup and enjoy with blue berries, raspberries etc (macros exclude any of the garnishes). Important these are mini pancakes as the size suits the consistency of the batter. 10/12cm diameter max.

1 large over-ripe banana
2 large eggs
½ Teaspoon baking powder
Pinch ground cinnamon
1.5 Tablespoons light olive oil or coconut oil
Blueberries/raspberries, to serve (optional)
Honey/maple syrup (optional)

Chop up the banana, put in a bowl and mash them to a smooth puree with a fork. Crack  2 eggs and whisk to combine the mixture until smooth. Add the baking powder and cinnamon. Whisk again, until all ingredients are throughly mixed and there are no lumps and bumps.

Place a non stick frying pan over low-moderate heat and heat a small amount of oil. remember these are min pancakes to guesstimate a quarter of the batter and pour into the centre of the pan to make a small round pancake and cook until you notice little bubbles appear on the surface of the pancake. Gently turn over with a spatula under the pancake and flip then cook the underside. Remove the cooked pancake and set aside on a plate. Repeat the process until all the pancakes are made. Stacking the mini pancakes four high on a plate.

Calories per serving = 240Cal
(4 mini pancakes, excl. garnishes)

Macros per serving (4 mini pancakes, excl. garnishes)

  • Fats 15g
     of which saturates        3g
  • Carbs 16g
     of which sugars            14g
  • Fibre 2g
  • Protein 2g