Blueberry Breakfast Pancake

This is a very quick and easy recipe for a filling and tasty breakfast. It is high in protein to keep you feeling fuller for longer – I make one big pancake and it serves my hubby and I for 4 days, keeping perfectly in the fridge.

If you don’t like blueberries; raspberries or blackberries make a great alternative. We like it served with a big dollop of Greek Style Yoghurt – YUM!

INGREDIENTS:

4 Ripe Medium Bananas

4 Medium Eggs

4 Heaped Tablespoons of Ground Almonds

1 Small Punnet Blueberries (150-200 grams) or other Berry Fruit

Splash of Milk

2 Teaspoons Coconut Oil – Olive oil or Butter also works!

You also need a frying pan with a grill proof handle.

METHOD:

1. Peel and mash the bananas – using a fork to mash is very easy.
2. Break the eggs into a bowl and whisk lightly – a small hand held whisk or a fork will do the trick.
3. Spoon the ground almonds into the egg mixture, along with the bananas and mix well. This will look a bit lumpy, but you should have a reasonably thick pancake mixture.
4. Add a dash of milk and mix well.
5. Put the coconut oil in a frying pan on a medium heat.
6. Once melted pour in all of the pancake mixture.
7. Scatter the blueberries all over the top of the pancake mix.
8. Leave over a medium heat for 5 mins or until you can see the underside of the edges browning.
9. While the bottom of the pancake is cooking in the pan, turn on your grill to max.
10. Once the bottom of the pancake is cooked and has begun to bubble and brown at the edges, pop the whole thing under the grill. Please ensure that if your frying pan handle is under the grill that it is grill proof!
11. Leave the pancake under the grill until the top is golden brown and the blueberries have just started to pop and ooze some juice.
12. Using an oven proof glove or tea towel, take the pan from under the grill and slide the whole pancake onto a plate.
13. Cut a slice, this recipe serves 8, pop a dollop of thick Greek yoghurt on top, and enjoy!