Eat Well
Buckwheat pancakes with banana and blueberries
Ingredients
- 1 large ripe banana
- 4 egg whites or 2 whole organic eggs
- 1/2 cup buckwheat flour
- 1/2 tsp baking powder
- 1/2 cup skim milk, soy or rice milk
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 punnet blueberries
These low GI healthy pancakes are a good source of protein to fill you up and support, immune system and repair cells in the body. They also contain a whopping dose of disease fighting anti antioxidants, potassium and fibre, which is great for regulating blood pressure, lowering cholesterol and keeping us regular. These delicious pancakes are also wheat and gluten free for those with food allergies.
Serving Size
Serves 4
Instructions
- Smash the banana lightly.
- Add the eggs, flour, baking powder, milk, cinnamon and vanilla.
- Fold in the blueberries.
- Cook pancakes in a non-stick pan lightly sprayed with a little vegetable oil.
- Serve with extra banana, blueberry a light drizzle of maple syrup and a dollop of natural low fat yoghurt or skim milk cottage cheese.
Enjoy!
Note
You can also serve the pancakes with fresh strawberries and slices of juicy mango.
Teresa Cutter — the healthy chef © 2007