Pancake day is fast approaching, one of my favourite days of the year! The only trouble is that I can never decide which style of pancake to go for. So in an effort not to play favourites or have any pancake feel left out, I thought I’d just have to have a different type every morning in the run up to the big day! Today, as part of my marathon training I have to do a 10 mile run so I thought I’d need a slightly more wholesome, and robust pancake to keep me going. This recipe is super easy and quick and requires just a handful of ingredients. They’re gluten free too and have 2 of your 5 a day in there! Not to mention of lovely burst of fibre, and protein too.

They are definitely an awesome, healthy, delicious way to start the day. (And if you don’t believe me, check out the cheeky duck in the photo…even he’s desperate for a bite!)

 

 

Pancake Ingredients:

1 Banana, mashed

1 Egg

75 grams or 3/4 cup, Oats (Optional: Give them a wizz in a food processor for a minute or so to create a more flour consistency for a finer textured pancake)

1 tablespoon, Brown Sugar, or sweetener of your choice

1/2 teaspoon, Baking Powder

 

Blueberry Compote:

80 grams, Frozen Blueberries

 

 

In a bowl, mash the banana with a fork. Then add all remaining ingredients, and combine well.

Over medium heat, add a spray of flavourless oil to your frying pan. Do not be tempted to turn the heat up! We want nice evenly cooked pancakes.

Dollop about a soup spoon’s worth (or two baking tablespoons worth) of pancake mixture into your pan per pancake and spread out slightly with the back of the spoon. Try not to make them any bigger than this or you may have trouble flipping them as the structure of these aren’t quite the same as traditional pancakes.

Cook pancakes for a couple minutes per side. Whilst they are cooking, pop your frozen blueberries into the microwave for about 3-4 minutes or until they have a lovely, syrupy consistency.

Pile the pancakes on top of each other, and spoon over your lovely, blueberry compote.

Enjoy!