If there’s one thing I love for a filling brunch it’s pancakes with some sort of topping that includes banana and cinnamon! … Jamaican Banana from the Pancake Parlour anyone?
But I figured there has to be a somewhat healthy way to still enjoy this without it all feeling a little too indulgent.
Made with wholemeal flour and the goodness of an egg, I decided to make a wholemeal cinnamon and banana pancake.
Preparation time: 3 minutes
Cooking time: 3 minutes
Makes: 1 large pancake
1/3 cup wholemeal flour
1 whole egg
1/2 teaspoon cinnamon
1/3 cup skim milk (or almond milk/soy milk)
Canola oil spray, to cook
Low GI sweetener such as agave or coconut syrup, to serve
1. Beat in to a big cup/mug the egg and milk.
2. Add in the flour and cinnamon. Mix well.
3. If the mixture is too thick, add a drop of water then stir.
4. Heat a pan on the stove on high.
5. Once the pan is very heat, lightly spray the pan with canola oil.
6. Bring heat down to a medium-high heat.
7. Place mixture on to the pan.
8. Slice up a banana and place on the pancake while cooking.
9. Once brown underneath, flip the pancake (be careful as the banana may fall/move).
10. Once the pancake is cooked, top with agave or coconut syrup (or any topping you desire!).