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Fluffy banana pancakes recipe

75 ratings

Jamie Oliver says, "Forget messing around with the kitchen scales, my one-mug method is a brilliant trick for getting perfect pancakes every time. Simply use the same mug to measure out the flour and milk, before mixing with your egg – it couldn't be easier!" See method

Serves 6
15 mins to prepare and 20 mins to cook
291 calories / serving
Healthy
Vegetarian

Ingredients

100g dried fruit and nut mix
1 large free-range egg
1 mug of wholemeal self-raising flour
1 mug of semi-skimmed milk
½ tsp ground cinnamon
3 ripe bananas
olive oil
6 tbsp Greek-style yogurt
clear honey (optional)

Source of protein, which supports the maintenance of muscle mass

Each serving contains

Energy
1220kj
291kcal 15%
Fat
11g 16%
Saturates
6g 30%
Sugars
17g 19%
Salt
0.1g 2%

of the reference intake
Carbohydrate 39.5g Protein 11g Fibre 4.5g

Method

Whizz the dried fruit and nuts in a food processor to a chunky crumb.
Crack the egg into a large mixing bowl, add the flour, milk and cinnamon, and whisk together until you have a smooth batter.
Peel and halve the bananas lengthways. Place a large frying pan on a medium heat with 1 tsp oil. Add 2 banana halves to the pan, cut-side down, and fry for 3 mins, or until lightly caramelised.
Pour a ladleful of batter over each banana, cook for 2 mins, or until tiny bubbles appear on the surface and the base is golden, then confidently flip them over and cook for 1 min more. Repeat as required with the remaining bananas and batter – I like to work in batches so the pancakes are always hot.
Serve straight away, topped with a dollop of yogurt, the fruit and nut crumb, and a drizzle of honey, if you like.

Jamie's healthier swap: "Wholemeal flour is higher in fibre, while bananas are a source of potassium."

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