Chocolate egg-white banana pancakes

Ingredients

For 1 serving

• Egg whites132 g
• Banana100 g
• Oat flour30 g
• Unsweetened cocoa powder1 teaspoon
• Sunflower oil1 teaspoon
• Peanut butter8 g

Contains: gluten, nuts, eggs

Method

1. Peel the banana and break it into a blender with the egg whites, oat flour and cocoa powder; blend for 30 seconds, until the batter is smooth.
2. Heat a non-stick frying pan over a medium-low heat and grease it lightly with the sunflower oil spread with kitchen paper.
3. Pour in a spoonful of batter for each pancake and cook for about 2 minutes, until the surface sets and the edges lift; with cocoa it is hard to see browning, so trust the timing and the moderate heat.
4. Flip the pancakes and cook for another 2 minutes, until firm to the touch; carry on with the remaining batter.
5. Serve the pancakes hot with a thin layer of peanut butter spread on top.