Smashed chicken with corn slaw
Add a pop of colour to your plate with this vibrant turmeric marinade. This quick dinner is healthy, low-calorie and provides 3 of your 5-a-day
Banana & cinnamon pancakes with blueberry compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 65g wholemeal flour
- 1 tsp ground cinnamonplus extra for sprinkling
- 2 eggplus 2 egg whites
- 100ml whole milk
- 1 small bananamashed
- ½ tbsp rapeseed oil
- 320g blueberries
- few mint leavesto serve
Nutrition: per serving
- kcal185low
- fat6g
- saturates1g
- carbs23g
- sugars12g
- fibre3g
- protein9g
- salt0.2g
Method
step 1
Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
step 2
Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
step 3
To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.
