Low-cal banana pandan pancake recipe

Here is a southeast asian, low calorie twist on a breakfast staple! With its musky vanilla flavor, pandan works well in breakfast pancakes, while the banana makes these pancakes moist and tender.


Servings: 12
 | Calories: 53

Ingredients:

1 large ripe banana, mashed
1 tsp. Pandan paste / powder
50g self-raising flour, sifted
50g wholemeal flour, sifted
2 eggs, separated
150ml soya milk

Directions:

Combine the sifted flours into a bowl. Stir in the banana, pandan, and egg yolks. Add milk a little at a time and stir to a thick paste batter.

Whisk the egg whites until they stand up in stiff peaks. Fold them lightly into the batter. Do not overmix.

Heat a non-stick pan over a medium heat and pour in batter with a regular sized ladle to make a pancake. Cook one side for under a minute. Carefully turn the pancake over.

Keep warm and serve with your favorite healthy toppings like fresh berries, nuts, a spoonful of low-fat yogurt.

Note: 1 tablespoon of honey = 64 calories