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For a quick snack or easy breakfast, try these 2-ingredient banana pancakes, served with a dollop of fruit yogurt. All you need is eggs and bananas for fluffy, light stacks of pancakes ready in minutes!
Roughly chop the bananas.
In a food processor or bowl with a stick blender, blitz together the bananas and eggs until you have a smooth batter.
Heat a small amount of oil in a non-stick frying pan over a medium high heat. Pour small amounts of batter into the pan, you want pancakes about 7cm in diameter. Cook for 1 min until bubbles appear on the surface of batter. Flip and fry for a further 40 secs until cooked through and golden. Remove from the pan and keep warm while you repeat the process.
Tip: Without flour the pancakes are quite fragile, so take care when flipping them.
Serve the pancakes warm with a dollop of yoghurt.
Serves 4 (makes 20 mini pancakes)
You need just 3 ingredients to make these easy pancakes:
of the reference intake Carbohydrate 11.8g Protein 4.9g Fibre 0.7g
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