This morning I woke up with a hunger for pancakes. So instead of making my usual gluten-free oat version, I decided to shake things up by adding some cinnamon and peanut butter to my batter

And they were lovely and light. There is a more eggy taste to these pancakes, but they’re the perfect 1 protein, 1 starch and 1 fruit breakfast. The extra’s like the peanut butter and honey with chocolate nut butter garnish is added healthy fats.

Ingredients for 2 meals

2 large eggs

1 tsp baking powder

1/2 tsp bicarbonate soda

1 tbsp peanut butter/nut butter

pinch of salt

1/2 cup oat flour (make your own by blitzing oats in a blender)

1 tsp cinnamon powder

2 ripe banana’s

fruit for garnish

honey or maple syrup for drizzling over pancakes once cooked

spray-and-cook

Method

1. Mash banana’s and add salt, bicarb and baking soda.

2. Add eggs and peanut butter - mix well.

3. Add cinnamon and oat flour and beat for 1 minute.

4. Fry in a hot pan laced with Spray-And-Cook or oil if you prefer.

5. Cover the pan for 1 minute on each side.

6. Serve warm with fresh berries, honey or maple syrup. I like dusting my pancakes with Xylitol icing sugar and having them with organic honey and chocolate nut butter.