This is a super easy, gluten free and, depending on how much maple syrup you drizzle on them, a pretty healthy dish.
- 1 very ripe banana
- 1 egg
- A big handful of blueberries
- 1/2 tablespoon vanilla extract
- 1 tablespoon coconut oil (you can use butter if you prefer)
- Maple syrup to serve
Mash the banana into a purée and then whisk in the egg and vanilla extract with a fork. Add about half of the blueberries to the mixture.
Melt the oil in a non-stick frying pan over a medium-high heat.
Using a small ladle spoon out the batter into the pan - you should get about 4 mini-pancakes. Make sure that the pancakes are properly cooked on the "down" side before you trip to flip them, otherwise they will collapse and you'll end up with scrambled banana! Don't worry if some of the blueberries fall out of the pancakes when you flip them - they'll carry on cooking in the pan and become nice and syrupy.
Serve the pancakes on a warmed plate with the cooked and uncooked blueberries, lashings of maple syrup and a nice coffee.
What's your favourite fancy breakfast? Let me know how you get on with this recipe and any "twists" you add to it!!