You will need measuring scales, a measuring jug, a small frying pan and a spatula.
Prep time: 5 minutes plus 15 minutes resting
Cooking time: 15 minutes
Total time: 20 minutes plus 15 minutes resting
Place all of the ingredients into a bowl and stir well with a fork, breaking down the banana as you mix.
Leave to stand for 15 minutes for the psyllium husk to work its magic and bind the ingredients.
Heat a small frying pan over a high heat. Add a tiny knob of butter and swirl around the pan, just to grease it. Pour away any excess.
Place a ladle full of pancake mix into the hot pan. Cook on one side until you see bubbles and you can see that the pancake is starting to cook through (approximately 3 minutes.)
Using a silicone spatula, carefully ease up one side of the pancake and flip. Cook on the other side for a further 2 minutes or until firm enough to remove from the pan.
Repeat with the rest of the mixture. Leave to cool for 5 minutes before eating.
DOWNLOAD OR PRINT RECIPE HERE.
Great for an on-the-go breakfast, snack or lunch these pancakes stay moist and are delicious hot or cold.“