Whilst these pancakes might not be Barbie pink, the addition of raspberries to the pancake mixture adds a subtle but noticeable taste. Hiding fruit in recipes like this is a great way to boost your intake of antioxidants, vitamins and minerals.
If you're not a fan of raspberries, this recipe works great without them - just omit them from the ingredients list.
1 medium banana
60g plain flour
1tsp baking powder
1tbsp ground flaxseed
70g frozen raspberries, blended/crushed into a powder
Mash the banana in a mixing bowl.
Add the oats, plain flour, baking powder, eggs, flaxseed, milk and frozen raspberry powder to the bowl. Mix until combined.
Leave to sit for a few minutes. In the meantime, heat a frying pan over a medium heat, with a small drizzle of olive oil.
Once the pan is hot enough, add a large spoonful of pancake mixture to the pan. Cook on this side until a layer of film forms on the surface of the uncooked side, then flip it over and cook for 2-3 minutes, until cooked through.
Repeat until all the pancakes are cooked.
Serve with greek yoghurt and your fruit of choice.