SMOOTHIE PANCAKES BERRIES, BANANA, YOGHURT & NUTS

The high-fibre wholemeal flour in these super-pancakes will help keep us full till lunch, plus we get one of our 5-a-day and a nice vitamin C boost from the fruit

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz half the blueberries or raspberries, the peeled banana, milk, egg and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large non-stick frying pan on a medium–high heat. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way, cook for a couple of minutes on each side, or until crisp and golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super-crispy. Serve as and when they’re ready, while you get on with more.

Step 2

To serve, I like to slice my pancakes in half so you can see all that lovely fruit, like in the picture. Top with a dollop of yoghurt, a sprinkling of cinnamon and a scattering of toasted nuts, then finish with a little drizzle of honey.

Step 3

Once you’ve made the pancake batter, you can cook it right away or pop it into the fridge to keep for up to 3 days, to use each morning.