These bite-sized pancakes are a huge winner in my household, and the recipe is so easy to whip up that it only takes a few minutes.

My favourite way to enjoy these pancakes is topped with lots of berries, some natural yoghurt and a drizzle of honey. Meanwhile my children usually just eat them fresh from the pan, one by one, as I’m cooking them.

These pancakes also make a great lunchbox or afternoon snack as they are tasty when cold too. I often make peanut butter and jam mini pancake “sandwiches” for the kids (if there happen to be any leftovers).

The basic pancake recipe is super simple, and you can use my upgrade tips below for added flavour and nutrition.

Ingredients (serves 4)

1 ripe banana
1 egg
1 cup milk of choice
1 cup self-raising flour

Mash the banana into a mixing bowl.

Add in the egg and whisk together until combined.

Add the milk and flour to the mixing bowl and continue stirring with the whisk until you reach a smooth consistency.

Add tablespoon sized dollops of the batter to a pan and cook on a low heat until slighty golden on each side.

Enjoy!

Recipe Upgrades

• Use wholemeal self-raising flour for added fibre and nutrition

• Add 1 teaspoon of vanilla extract and/or 1/2 teaspoon cinnamon for added flavour

• Add 1 Tablespoon chia seeds to the batter for added omega-3, fibre, protein and nutrients

• Substitute half of the flour with 1/2 cup rolled oats for added fibre and nutrients

• Top with a drizzle of nut butter and/or a sprinkle of hemp seeds for extra protein (alternatively you could add hemp powder to the batter)

• Stir blueberries (fresh or frozen) into the batter before cooking for extra flavour and added antioxidants