SERVES: 4 (MAKES 12)
PREPARATION: 20 MINUTES, COOKING: 15 MINUTES
1 1/2 cups (220 g) whole-wheat self-rising flour
2 tablespoons (30 ml) superfine sugar
2 large eggs, separated
1 1/4 cups (300 ml) reduced-fat buttermilk
1 large banana, thinly sliced
2 teaspoons (10 ml) sunflower oil
To serve (optional)
1/3 cup (90 ml) Greek-style yogurt mixed with 1/4 teaspoon (1 ml) ground cinnamon
1 1/2 tablespoons (22 ml) honey
1 Sift the flour into a large bowl, and add the bran that’s left in the sieve. Stir in the sugar. Mix the egg yolks with the buttermilk and 1 tablespoon (15 ml) cold water. Gradually beat the buttermilk mixture into the flour to make a very thick batter.
2 Whisk the egg whites in a separate bowl until light and fluffy. Fold into the batter, then fold in the banana.
3 Heat a large heavy-bottom, nonstick frying pan over medium heat, and lightly grease with a little of the oil. Spoon large, heaping spoonfuls of the batter into the hot pan, spacing them well apart. You’ll probably be able to cook three or four at a time, depending on the size of the pan.
4 Cook the pancakes until golden and firm on the underside and bubbles appear on the surface. Flip the pancakes with a spatula and cook for another 1–2 minutes. Remove and keep warm while cooking the rest of the pancakes, lightly greasing the pan with more oil between each batch.
5 Serve the pancakes warm, topped with a dollop of spiced yogurt and drizzled with honey, if you like.