Guilt free banana pancakes

It's that time of year again when after whining on about it for an age I am back to health and fitness with a vengeance. No more sugar, wheat, dairy or processed foods; much less coffee and wine on occasions only.

Clean eating works on the idea that if it hasn't been around naturally for millennia then our bodies aren't that good at digesting it. It's hard, especially the sugar, but it really makes me think creatively about what I cook and where I shop. Ultimately though it is the physical results which make clean eating such an obvious choice: more energy, less bloating and for me at least, much better skin.

I did this with no alcohol at all for four months when I first started Bootcamp three years ago. One of my favourite breakfasts, which has since become a staple, was these mega simple banana pancakes. Using soya or rice milk and gluten free flour (rice is my favourite as it gives these pancakes a really velvety texture) there really is nothing bad about these. What you choose to top them with is another matter entirely!

Guilt free banana pancakes

Ingredients

1 cup rice flour (or other gluten free blend. I love the Doves Farm gluten free blends) 

1 cup soya/rice milk

1 egg

2-3 bananas depending on preference

1. Put the flour, milk and egg into a mixing bowl and whisk until smooth. With rice flour his doesn't take very long at all as it doesn't seem to go lumpy in the same way that wheat flour does.

2. Slice the bananas into the bowl and use a fork or stick blender to mash them up a bit. I like to leave the banana quite lumpy but they're are also nice if you make the mixture completely smooth.

3. Heat some vegetable oil in a frying pan over a medium heat and use roughly one ladle per pancake. Just a couple of minutes on each side should do it. I like to serve then with a spoonful of organic natual yoghurt and berries.