Today at BrandAlley, our attention is very much on PANCAKE DAY and salivating over the yummy recipes that keep popping up in our Pinterest feed. One that particularly caught our eye was over on Dainty Dresses blog so we caught up with Charlene to find out how she went about making such a delicious and healthy delight!
Over to you Charlene…
It seems that I’ve become a little bit banana obsessed after discovering the banana oaty bites I posted about last week, as here I am with yet another recipe where the main ingredient is bananas! I actually don’t like bananas – you will never find me eating banana on it’s own, but I love banana desserts and I’m partial to the occasional banana sandwich to take me back to my childhood!
The original recipe has under 250 calories (I removed an egg yolk but added oats and peanut butter, so mine probably has a bit more!) and they’re also gluten free, dairy free and contain no processed ingredients which makes them a huge stack of guilt free pancakes! They taste a bit like banana bread, but have the texture of a very fluffy pancake and feel like such a treat!
Ingredients
1 banana
2 eggs
2 tbsp of oats
1 tbsp of crunchy peanut butter
Handful of blueberries
001. Mash your banana in a bowl and mix in one egg, and one egg white until both ingredients are combined and the bananas are as lump-free as possible.
002. Mix in your oats and peanut butter. These ingredients are optional but I find that the oats help to bind the recipe and make it easier to work with, and the peanut butter makes them taste even more amazing and adds a bit of crunch to them.
003. Spray a touch of oil into a warm pan and cook the pancakes for 20-30 seconds on each side. These are quite difficult to flip, I used 2 spatulas and still struggled and a few fell apart. I think the secret is to make them quite small, which makes them easier to get a hold of to flip.
004. Pop some blueberries in a bowl with a teaspoon or so of water and microwave for 20-30 seconds before drizzling ontop of your warm pancakes.
Check out the recipe and follow Charlene over on her Blog…
