Although I have no data to back my theory, I will go ahead and guess that January is potentially the most common time for dieting. After all, who hasn’t, at some point in their life, decided to make healthy eating and working out their New Year’s resolution, in hopes to balance the Christmas overeating? However, I’m a firm believer that a healthy diet is a balanced diet, and radical dietary restrictions can do more harm than good in the long term. They’re also difficult to stick to for more than a few days. So what if I told you that pancakes can actually be part of a healthy diet?

Bananas, although high in carbs, come packed with vitamins and minerals. Flour? Not necessarily as evil as it’s often depicted. Make a mixture of almond flour (for protein and good source of fat) and wholemeal flour (for fibre) and enjoy your pancakes without a slither of guilt.

This recipe will work with any type of flour, so you can easily make these pancakes gluten-free, if you’re allergic or intolerant. Milk can also be replaced with its plant equivalents.

Ingredients (serves 2):

• 2/3 ripe banana
• 1 egg
• 1/2 cup milk
• 1/2 cup flour (plain, wholemeal, almond flour or other equivalents – or a mixture of them)

Toppings:

• remaining 1/3 banana
• honey
• chocolate sauce for more indulgent version

Mash the banana with a fork. Combine all ingredients in a bowl and mix together using an electric whisk.

Fry 1-2 tablespoons of batter per pancake on a non-stick pan for a couple minutes, then turn over and fry the other side. Use a small amount of coconut oil for frying (I find that pancakes in general like to stick even to the dedicated non-stick, pancake pans).

Serve with the remaining banana, honey or chocolate sauce, if you’re in the mood for a more indulgent version. Enjoy!

• Sweet