Fluffy banana pancakes recipe

• Serves 6
• 15 mins to prepare and 20 mins to cook
• 291 calories/serving
• Healthy
• Vegetarian

Ingredients

• 100g dried fruit and nut mix
• One large free-range egg
• One mug of wholemeal self-raising flour
• One cup of semi-skimmed milk
• ½ tsp ground cinnamon
• Three ripe bananas
• olive oil
• 6 tbsp Greek-style yogurt
• clear honey (optional)

1. Whizz the dried fruit and nuts in a food processor to a chunky crumb.
2. Crack the egg into a large mixing bowl, add the flour, milk, and cinnamon, and whisk together until you have a smooth batter.
3. Peel and halve the bananas lengthways. Place a large frying pan on medium heat with 1 tsp of oil.
4. Add two banana halves to the pan, cut-side down, and fry for 3 mins, or until lightly caramelized.
5. Pour a ladleful of batter over each banana, cook for 2 mins, or until tiny bubbles appear on the surface and the base is golden, then confidently flip them over and cook for 1 min more.
6. Repeat as required with the remaining bananas and batter – I like to work in batches, so the pancakes are always hot.
7. Serve straight away, topped with a dollop of yogurt, the fruit and nut crumb, and a drizzle of honey, if you like.