Blueberry and White Chocolate Pancakes

As a child Easter was always bursting with chocolate, treats and excitement. As an adult its all about the long 4 day bank holiday weekend, catching up with family and friends at home in Newcastle and avoiding chocolatey stuff where ever possible.

Whilst I may be avoiding Easter eggs, having the extra time to spare in the mornings over the bank holidays means I can spend a little bit longer making a delicious and low smart point breakfast. This one is one of my favs. Anyone I’ve every served this too has loved it and never guesses its a healthy option. You get a giant, sweet and satisfying pile of pancakes without any of the guilt.

This one is the perfect Easter brekkie and it really doesn’t take long to make at all!

Ingredients
Makes 4 pancakes
Serves 2 – per serving= 3 points or 215 cals, 9.6g fat, 20.8g carbs, 12.4g protein

1 banana, mashed

2 medium eggs, beaten

1/2 teaspoon baking powder

1/2 tsp ground cinnamon, plus extra for sprinkling

30g blueberries, halved, plus extra for the top

1 tbsp white chocolate chips

2 tbsp fat-free Greek yoghurt

Low calorie cooking spray

Method

1. In a large bowl, mix together the mashed banana, beaten eggs, baking powder and cinnamon.
2. Take a large frying pan, spray with low-calorie cooking spray and warm to a high heat. Using a ladle, drop a quarter of the mixture into one corner of the pan and repeat until you have four small pancakes, each around the size of a large mug and fairly thin.
3. Sprinkle some blueberry halves and white chocolate chips into each pancake.
4. Cook each on one side for 1–2 minutes and then flip quickly using a spatula(you need to be quick with this otherwise you risk the pancakes falling apart a little) and then cook on the other side for 1–2 minutes.
5. Remove the pancakes from the pan, pop on a plate and serve with the Greek yoghurt, a sprinkle more cinnamon and a few blueberries.