Ingredients

2 large eggs

230ml skimmed milk

1 level tsp sweetener

1 tsp vanilla extract   

50g plain porridge oats

1 level tsp baking powder

50g self-raising flour

Low-calorie cooking spray

4 bananas, sliced

Fat-free natural Greek yogurt, to serve

Ground cinnamon, to dust

Method

1.           Separate the eggs into 2 mixing bowls and, using a fork, whisk the almond milk, sweetener and vanilla extract into the yolks. Stir in the oats and baking powder and leave to soak for 20 minutes.

2.           Sift the flour over the oat mixture and fold it in. Whisk the egg whites into soft peaks and gently fold into the oats using a large metal spoon.

3.           Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When hot, add 3 large spoonfuls of the batter to the pan, spaced well apart, and cook for 2 minutes or until bubbles start to appear in the top of the pancakes and the undersides are nicely golden brown. Flip the pancakes over and cook for another 2 minutes.

4.           You can serve these pancakes in batches as you cook them, or put them on a plate, cover with a clean tea towel and keep warm in a low oven while you cook the rest.

5.           Stack the pancakes on serving plates and pile on the sliced bananas. Add a dollop of yogurt and dust with cinnamon to serve.

6.           For a sweet finish, drizzle with maple syrup just before you serve (1 level tsp adds ½ Syn).