Banana & cinnamon pancakes with blueberry compote
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Avocado pizza crisps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the topping
- 2 tsp rapeseed oil
- 1 red or orange pepperdeseeded, quartered and sliced
- 2 garlic clovesfinely chopped
- 160g cherry tomatoes
- 1 small avocadohalved, destoned and sliced
- 2 good handfuls of rocket
- 1 small red onionthinly sliced
- 4 Kalamata olivessliced
- 1 tsp balsamic vinegar
For the base
- 150g wholemeal flour
- 1 ½ tsp baking powder
- 2 tsp rapeseed oil
Nutrition: per serving
- kcal485low
- fat19g
- saturates3g
- carbs59g
- sugars8g
- fibre14g
- protein13g
- salt1.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Heat the oil in a non-stick pan and fry the pepper for 5 mins, stirring every now and then until softened. Add the garlic, stir well and remove from the heat. Stir in the cherry tomatoes.
step 2
Meanwhile, make the base. Tip the flour into a bowl with the baking powder. Mix 80ml water with the oil, then add to the flour and stir in with the blade of a knife. Set aside for 5 mins.
step 3
Cut the dough in half and knead on the work surface until smooth – you shouldn’t need to add any extra flour. Roll out to a very thin 20cm circle, then lift onto the baking sheet. Do the same with the other half of the dough. Bake the two bases for 8 mins, then turn them over and top with the pepper and tomato mixture. Return to the oven for 10 mins more.
step 4
Toss the avocado, rocket, onion and olives with the balsamic vinegar. Remove the bases from the oven and squash the tomatoes a little to fill any areas that aren’t covered with the topping. Pile the avocado mixture on top and eat while still hot.
