As a child Easter was always bursting with chocolate, treats and excitement. As an adult its all about the loooooong 4 day bank holiday weekend, catching up with family and friends at home in Newcastle and avoiding chocolatey stuff where ever possible.
Whilst I may be avoiding Easter eggs, having the extra time to spare in the mornings over the bank holidays means I can spend a little bit longer making a delicious and low smart point breakfast. This one is one of my favs. Anyone I’ve every served this too has loved it and never guesses its a healthy option. You get a giant, sweet and satisfying pile of pancakes without any of the guilt.
This one is the perfect Easter brekkie and it really doesn’t take long to make at all!
Makes 6 pancakes
Serves 2 = 2sp per person
2 eggs, beaten
1 banana, mashed
1/2 tsp cinnamon
Handful of blueberries, halved
2 tsp 0% fat Greek yoghurt
In a large bowl mix together the mashed banana, beaten eggs and cinnamon.
Take a large frying pan, spray with low cal spray and warm to a high heat.
Using a ladle, drop a sixth of the mixture into one corner of the pan. The pancake should be around the size of a large mug and quite thin. Press four of five blueberry halves into the pancake. Repeat so you have three pancakes on the go at once.
Cook each on one side for 1-2 minutes and then flip quickly using a spatula (you need to be quick with this otherwise you risk the pancakes falling apart a little) and then cook on the other side for 1-2 minutes.
Remove from the pan, pop on a plate and repeat with the remaining 3 pancakes.
Serve with a tsp of yoghurt, a sprinkle of cinnamon, a few blueberries and a drizzle of honey or choc shot.