Banana and blueberry pancakes

For a quick snack or easy breakfast, try these 3-ingredient banana pancakes, served with a dollop of fruit yoghurt. All you need are eggs, bananas and blueberries for fluffy, light stacks of pancakes ready in minutes!

Servings: 4 people

Preparation

1. Roughly chop the bananas.

2. In a food processor or bowl with a stick blender, blitz together the bananas and eggs until you have a smooth batter.

3. 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. Once the batter starts to set, drop a few blueberries on top and after roughly 1 min, flip the pancakes. Cook the other side for another minute or so until puffed and cooked through. Remove from the pan and keep warm while you repeat the process.

4. Serve the pancakes warm with a dollop of yoghurt.

Tip: Without flour the pancakes are quite fragile, so take care when flipping them.

Ingredients

150g blueberries, reserve a few for garnish

Ingredients

150g blueberries, reserve a few for garnish

Preparation

1. Roughly chop the bananas.

2. In a food processor or bowl with a stick blender, blitz together the bananas and eggs until you have a smooth batter.

3. 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. Once the batter starts to set, drop a few blueberries on top and after roughly 1 min, flip the pancakes. Cook the other side for another minute or so until puffed and cooked through. Remove from the pan and keep warm while you repeat the process.

4. Serve the pancakes warm with a dollop of yoghurt.

Tip: Without flour the pancakes are quite fragile, so take care when flipping them.