Nutritional values per 2 serving:

calories 364, protein 20g, fat 9.6g (saturated 2.6g), carbs 46g (sugar 26g), sodium 537mg

INGREDIENTS

• 2 very ripe bananas
• 4 medium eggs
• 50g plain flour
• ⅛ tsp baking powder
• ¼ tsp cinnamon
• splash vanilla extract
• olive oil cooking spray
• 1½ tbsp (25g) reduced sugar strawberry jam
• 1 tsp fresh lemon juice
• 100g fresh strawberries, halved
• 4 tbsp (60g) low-fat natural yogurt

METHOD

• Mash the banana to a puree with a fork. Beat the eggs and add them to the banana puree. Whisk together.
• Add the flour, baking powder, cinnamon and vanilla extract and whisk together until just combined and smooth. Do not over-mix the batter.
• Heat a non-stick pan on medium heat and spray with cooking spray.
• Add about 2 tablespoons of batter per pancake to the pan. Repeat by dropping more batter into the pan leaving at least 2cm between pancakes. Cook for 1-2 minutes or until the batter begins to bubble and the edges brown. Carefully flip them over and cook for a further 1-2 minutes. Remove from the pan and keep warm.
• Repeat until all the batter is used up. Give the pan a spray of cooking spray between batches if needed.
• Make a quick and easy strawberry syrup by warming the strawberry jam, lemon juice and a little water in a saucepan, stirring to combine. If the syrup is too thick stir in a little extra water to achieve the desired consistency.
• Serve with yogurt, fresh strawberries and a drizzle of strawberry syrup.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food