Pancakes don’t have to be loaded with sugar to be sweet.
These pancakes are rich in protein and loaded with goodness. Instead of the usual one or two eggs in the batter, I’ve used four to increase the protein and iron content. The banana gives a boost of potassium, fibre and B vitamins, as well as natural sweetness so there’s no need to add sugar. I’ve added nut meal, too, for extra protein and nutrients. Purple flour is worth seeking out, as it contains anthocyanins, a type of antioxidant found in purple foods. Milk kefir gives some probiotics (they’re heat sensitive, so try not to overcook the pancakes). To finish, top your stack with fresh ricotta – which gives a decadent creaminess without the calories of pure cream – a light drizzle of pure maple syrup and your pick of seasonal fruit.