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Banana & cinnamon pancakes with blueberry compote

Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 185
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 12
  • Protein 9
  • Fat 6
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 185
  • Carbohydrates 23
  • Saturated Fat 1
  • Sugar 12
  • Protein 9
  • Fat 6
  • Fibre 3
  • Salt 0.2

Ingredients

  • 65g wholemeal flour
  • 1 tsp ground cinnamon, plus extra for sprinkling
  • 2 egg, plus 2 egg whites
  • 100ml whole milk
  • 1 small banana, mashed
  • ½ tbsp rapeseed oil
  • 320g blueberries
  • few mint leaves, to serve

Tip

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Method

  1. Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.

  2. Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.

  3. To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.

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