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