This recipe makes 8 pancakes

Ingredients

 

  • 2 medium sized bananas
  • 3 eggs
  • ½ tsp ground cardamom seeds
  • 150g fresh or frozen blueberries
  • ½ tbsp vegetable oil
  • maple or golden syrup to dribble

Method   

                                                     

Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.

Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.

Serve the pancakes with extra blueberries and a dribble of syrup.

 

  Per Portion (70g) Per 100g
Calories 77kcal 114kcal
Fat 3.3g 4.9g
Protein 3.3g 4.9g
Carbohydrate 8.9g 13.2g
Sugars 7.6g 11.2g
Fibre 0.7g 1.1g
Sodium 32mg 47mg
FODMAPs None