Almond & Banana Pancakes

PREP TIME:

5 mins

COOK TIME:

10 mins

DIFFICULTY:

Easy

SERVES:

Ingredients

65g plain flour (or buckwheat or spelt flours)
65g ground almonds
2 medium eggs
2 very ripe medium bananas
2 tbsp oil (olive, grapeseed, rapeseed, or spray oil)
2 tbsp water
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
Pinch salt
280g fat free Greek yoghurt
330g berries of choice
1 tsp seeds (hemp, ground flaxseeds or chia)
Desiccated coconut for dusting (optional)

Nutritional Information

Typical values

Nutritional information per pancake

Approx calories

260kcal

Fat

13g

Carbohydrates

20g

Fibre

4.4g

Protein

12g

Sodium

141 mg

Recipe information

These Almond & Banana Pancakes are a delicious and wholesome way to start your day — and they’re straight from Maxine Palmer’s Combat Your Fat programme. Packed with natural energy from ripe bananas and healthy fats from ground almonds, this quick recipe supports fat loss without compromising on flavour. Perfect for busy mornings or a weekend treat, they’re a satisfying, guilt-free breakfast you’ll want on repeat.

Try Combat Your Fat 8 Week Programme here.

Need a dinner idea? Beef Kofta Kebabs

Method

Fork mash bananas in a bowl and add a pinch of salt

2.Add in ground almonds, flour, eggs, baking powder, cinnamon, vanilla & whisk with fork 3. Heat a pan on a medium heat

Lightly grease the pan with oil
The pancake mixture makes 6 pancakes, drop 1/6 of the mixture into the pan
Use the back of a spoon to smooth the batter out evenly in the pan
Cook on one side with the lid on the pan for 2 minutes until bubbles form
Flip over with a spatula and cook on the other side for 2 minutes with the lid on until done 9. Repeat these steps 5 more times until all the pancakes are cooked, alternatively the pancake mixture can be kept in fridge & used on another day if cooking for less than 6 people.
Enjoy with 2 tbsp of fat free Greek yoghurt, a handful of berries, & a sprinkle of sesame, flax or chia seeds