I’m not going to lie to you and tell you that if you waved a bag of Maltesers in front of my face that I would politely decline. Or say that I would really much prefer something sugar and gluten free to accompany my dairy infused cappuccino. I will confess to baking banofee pie and being secretly proud of how perfectly toffee like my condensed milk had become after 2 hours of intense boiling. I’ll also admit to making a cheesecake recently that had the potential to use up your daily calorific intake with just one slice.
But occasionally I come across a recipe that ticks all the boxes. Easy to do. Healthy. Tasty. Toddler and husband friendly. This pancake recipe, shared by one of my yoga students, is one of those: gluten free, sugar free, dairy free, high protein, but also really delicious – and I can assure you won’t miss the flour or milk. They’re such a regular fixture for us at weekends that even Molly knows how to make them!
Blue-Banana Pancake Recipe
- 2 ripe bananas
- 2 eggs
- 1 cup ground almonds
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- A small punnet of blueberries
Mash the bananas and combine with the eggs. Add the almonds, baking powder and cinnamon and stir in the blueberries. Add a little oil to a non stick pan and keep on a low heat. Spoon in the pancake mixture and let them cook for a few minutes on one side. Don’t be in a rush to turn them or they will all break apart! Flip them over and finish for a minutes on the other side. Serve with yoghurt and a drizzle of honey.