I’ve been back in the UK for barely more than a week. I’ve been thrown from glaring sunlight straight to the grey and misty mornings of winter. It’s hard to find the motivation even to drag myself from my warm bed into the cold world. Good coffee and something delicious for breakfast is a must, otherwise, why get up? Here’s something fabulous (and really not that unhealthy). Makes 4 small pancakes.
1 large banana
1 tbsp honey
1 tbsp tahini paste
1 large egg
10g self-raising flour
1 tbsp maple syrup
Optional butter/icing sugar to serve
Break the banana into 6 pieces and place in a heat-proof bowl. Microwave for 1 minute and leave to cool.
In the mean time, mix the honey and tahini into a smooth paste and set aside.
Once the banana has cooled, mash it with a fork until smooth. Add the egg and mix well with a fork. Finally add the flour and mix until a smooth batter has formed.
Heat a non-stick pan lightly coated in cooking spray. Add a tablespoon of the banana batter to the pan. Place half a teaspoon of the honey-tahini mixture on top of the batter, leaving a border of about 1/2 inch around the edge.
Cover this with a further half a tablespoon of banana-batter, and smooth out.
Cook over a medium heat for about 1 1/2 minutes. Use a spatula to lift the pancake and check the bottom is cooked and slightly darkened.
Flip (carefully!) and cook for a further 1 1/2 minutes until both sides are slightly browned.
Repeat with the remaining batter.
There should be a little honey-tahini mix left. Add the maple syrup to this.
If serving with butter, add it then drizzle the syrup over.
Enjoy with coffee ❤