LEMON AND POPPY SEED PANCAKES

Serves 3

2 eggs, lightly beaten

¼ tsp baking powder

3 ripe bananas

2 tsp mixed seeds, plus extra to serve 1 tsp poppy seeds, plus extra to serve Zest of 1 lemon, plus extra to serve 1 tsp vanilla extract

1 tsp oil

To serve:

3 tsp Greek yoghurt Maple syrup Blueberries

1 Mix together the eggs and baking powder in one bowl.

2 Add the bananas to a separate bowl and mash with the back of a fork. Add the seeds, lemon zest and vanilla and mix to combine.

3 Add the egg mixture to the banana mixture, whisking to combine.

4 Heat the oil in a frying pan over a medium heat and cook the pancakes, using two tablespoons of batter for each mini pancake. When bubbles form in the middle of each pancake, flip them over and cook for about one more minute on the other side.

5 Serve with Greek yoghurt, maple syrup, seeds, blueberries and extra lemon zest.

Per Serving 215kcals, 17.1g fat (2.8g saturated), 3.1g carbs, 20.1g sugars, 9.7g protein, 2.5g fiber, 0.042g sodium