Makes 14 Pancakes
- 150ml low-fat milk
- 2 tbsp lemon juice
- 1 Egg
- 15g melted sunflower or olive oil based margarine
- 2 bananas, mashed
- 50g buckewheat flou
- 25g polenta
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
For the blueberry sauce
- 100g blueberries
- 1 tsp honey
- 1 tbsp water
Method
- Whisk the milk and lemon juice and allow to sit for two minutes. Whisk in with the egg, melted margarine and bananas.
- Sieve the dry ingredients into the milk mixture. Mix until everything is fully combined.
- Leave the mixture to sit for 5 minutes
- Place the blueberries, honey and water in a small pot and simmer until soft.
- Heat a pan with a small amount of oil. Fry the pancakes until bubbles rise to the top. Turn over and fry until golden brown.
- Serve stacked with the blueberry sauce.
Nutitional value per serving:
- Energy: 55kcal
- Total Fat: 1.5g
- Saturated Fat: 0g
- Salt: 0.3g
- Dietary Fibre: 1g
- Sugars: 3.9g
Healthy Heart Tip:
Adding fruit to pancakes will help towards achieving your 5-a-day. For example; 1 medium banana or 1/2 cup of blueberries counts as one serving of fruit!