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Two breakfast treats in one – made with the fresh goodness of banana, and easy to whip up for the whole family.
21 July 2018
•1 min read
This recipe makes two shakes, plus pancakes for the family.
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 bananas, roughly chopped
750 ml low-fat or skim milk
2 tablespoons wheat germ
6 tablespoons blueberry yoghurt
1 tablespoon honey
¼ teaspoon cinnamon
200 g plain (all-purpose) flour
1 teaspoon baking powder
2 teaspoons honey
1 teaspoon vanilla extract
Grab a blender and add the banana, milk, wheat germ, blueberry yoghurt and honey. Process in 10-second bursts until the mixture is smooth with no big lumps. Pour half out into a glass for yourself.
To the remaining smoothie mix, add the ingredients for the banana pancakes and puree until smooth.
Place a non-stick frying pan over medium heat. Using a ladle, add the batter to the pan a ladleful at a time and cook until the batter starts to bubble and brown on the bottom. Flip over carefully.
When pancake is done, remove from the pan and set aside. Repeat with the remaining batter to make more pancakes. Serve pancakes warm with maple syrup or sliced fresh fruit.
Recipe and image extracted from Our Meal, Their Meal by Aaron Harvie, New Holland Publishers RRP$35.00. Available from all good book retailers.
Aaron Harvie is a part time writer and full time stay at home dad. He is the former host of Network TEN's Love to Share and was a contestant on the 2010 series of MasterChef Australia and 2012's MasterChef All Stars.
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