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Skinny Banana Pancakes

Skinny Banana Pancakes

Everyone loves a pancake breakfast, but the flour-heavy batter isn't the best way to start the day. This delicious pancake recipe from dietitian Lucy Jackman is the perfect compromise; fluffy pancakes packed with fibre, without the flour to weigh you down. Give these Skinny Banana Pancakes a whirl, and let us know how they stack up! 


  • 1 x banana

  • 1 x egg

  • 1 x teaspoon cinnamon

  • 20g Ready Brek (finely ground oats)

  • 5 x spray oil

  • 40g Raspberries

  • 1 x teaspoon agave syrup

  • 50g strained yoghurt

Nutritional Info:

Per serving, makes 4 pancakes

Energy (kcal): 264kcal

Total Fat (g): 4g

Saturated Fat (g): 2g

Carbohydrate (g): 36g

Protein (g): 14g


  1. Mash banana, mix together with egg, ¾ of the cinnamon, and ready break.

  2. Heat pan, spray with oil. Place 4 x tablespoons of mixture into the frying pan. (make sure you leave enough space for the mixture to spread – you may need 2 pans).

  3. Cook until golden on one side – approx. 2 minutes, turn using a spatula, cook for the same time on the other side.

  4.  Stack up; serve with a dollop of strained fat free yoghurt, raspberries, drizzle of agave syrup and the remainder of the cinnamon.


the author

Lucy Jackman

Lucy is a registered dietitian who specialises in weight loss and weight management, the promotion of healthy eating and following a balanced, nutritious diet. Her recipes are tried and tested and provide a full nutritional breakdown to ensure you know exactly what you're putting on your plate.