By Simon Greenwood-Haigh

Thrifty Three Ingredient Pancakes


  • 1 large free-range egg
  • 1 ripe banana
  • 1 tablespoon Proper Nutty peanut butter
  • Oil/Oil spray
  • Toppings of your choice


  1. Blend egg, banana and peanut butter together until smooth – preferably with a hand blender.
  2. Heat a non-stick pan over a medium heat with a little oil or oil spray and drop 2 tablespoons of mixture per pancake into the pan and cook until set and a few bubbles appear.
  3. Carefully turn the pancakes over – they will be quite delicate - and cook for another minute or two.
  4. Pile the pancakes up and top with whatever takes your fancy. We topped these with Greek yoghurt, Proper Nutty peanut butter and defrosted frozen cherries.

This mixture should make 6 small-ish pancakes – enough for a generous serving for 1.


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