Fluffy Wholemeal Banana Pancakes

These are light, fluffy (which is no easy feat with wholemeal pancakes) and insanely moreish. Made with wholemeal flower, a couple of teaspoons of maple syrup instead of refined sugar alongside a mashed banana they're a more nutritious option than your average pancakes. They're ridiculously good with almond butter (extra protein to keep you and yours fuller for longer) drizzled on top.

174g/1 Cup of self-raising wholemeal flour
1 Tablespoon of baking powder
1/4 Teaspoon of ground cinnamon
1 Large very ripe banana
1 Large egg
1 Teaspoon of vanilla essence
2 Tablespoons of unsalted butter melted
2/3 a cup of milk (I used Oat Milk)
2 Teaspoons of maple syrup

1. Mix the wholemeal flour, baking powder and cinnamon in a large bowl

2. Mash the banana as much as possible

3. In a jug or bowl beat the egg, then add the vanilla, banana, milk and maple syrup then mix them all together again

4. Stir the wet ingredients into the dry ones until just mixed - over mix and it will go tough. Let the mix sit for two minutes to give the baking powder a chance to work its magic

5. Let your frying pan heat up over a medium heat, add a little coconut oil or some butter being careful not to let it burn. Dollop large spoonfuls of the batter into the pan then add frozen blueberries to some and frozen raspberries to others. You can use fresh fruit but I find frozen blueberries make for a more jammy middle. Once you see bubbles bursting on the surface gently flip them over, they only need a minute or two on the other side.

6. Serve with almond butter and maple syrup drizzled on top