Banana pancakes


I have discovered an amazing banana pancake recipe which is absolutely scrumptious and only has three ingredients! I bet you’re starting to think this is too good to be true… As I’m on the 5:2 diet I find it very hard to find dishes that are suitable for brekkie. Four of these little pancakes are only 80 calories. They take no time at all to make and they’re super yummy! You can spice up these mini pancakes up by adding strawberries on top with a drizzle of agave nectar and a sprinkle of cinnamon.


  • 1 medium banana
  • 1 small egg
  • 1 pinch baking powder

Serves 1-2


Mash the banana with a fork in a bowl. Try to get a mixture which is just slightly lumpy – you don’t want a ‘puree’ and nor do you want large pieces of banana. It’s best to use a slightly over-ripe banana for these pancakes. Sprinkle over the baking powder and mix well.

Beat the egg in a separate bowl until the yolk and white are well mixed and then add the egg to the banana and baking powder. Don’t add all the egg at once, the mixture should be about the thickness of creme fraiche – if it’s too runny you’ve added too much egg and you may find the result is closer to an omelette than a pancake!

Heat a non-stick frying pan over a medium heat (or lightly grease if you don’t have a non-stick pan).

Drop about a tablespoon of the mixture into the pan and let it spread. Continue making small pancakes (this quantity should make 5 or 6). It’s important to make small drop pancakes.

Cook for about 2 minutes till the bottom of the pancakes are set and have started to go golden brown and there are little bubbles rising from the baking powder. Flip the pancakes over and cook for a further minute.

Serve hot with a drizzle of agave nectar.

Happy cooking, love Jem x


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