This recipe is named for those good intentions we have at the start of the New Year to eat more healthily. The recipe comes from Weight Watchers, a terrific organisation to help us get back to the straight and narrow after the excesses of the festive season!
It’s also called Two Ingredient Pancakes, as the basic pancake has only two ingredients, banana and eggs. To serve, I added fresh fruit and no-fat yoghurt, which still make it a low calorie brekkie! For a little bit of pizazz, serve the pancakes with a drizzle of maple syrup or honey.
1 medium banana
2 free-range egg whites
1 medium free-range egg
To serve, pineapple, raspberries, no-fat yoghurt and maple syrup or honey.
Combine the banana, egg whites and whole egg in a food processor and process until smooth.
Heat a nonstick frying pan over a medium heat. You don’t need cooking oil spray, but spraying a little in the pan won’t hurt if you’re worried about the pancakes sticking. Drop a tablespoonful of the batter into the frying pan. Cook for 20 seconds on one side or until golden brown, then flip the pancake and cook for a further 20 seconds. You need to be careful cooking the pancakes as they brown very quickly. Repeat with the rest of the batter – you will probably get at least 4 medium pancakes.
Serve the pancakes topped with the no-fat yogurt, a pile of pineapple chunks*, fresh raspberries and a little maple syrup if you dare!
* A great idea to make the pineapple super sweet, is to dry fry the chunks in a frying pan over medium to high heat, for a minute or two – cooking carmelises the sugar – they taste fantastic!