Banana Cinnamon Pancakes with Blueberry Compote

• whole‑grain flour↗65 g
• ground cinnamon↗1 tsp

  plus extra for sprinkling

• egg↗2

  plus 2 egg whites

• whole milk↗100 ml
• small banana↗1

  mashed

• rapeseed oil↗½ tbsp
• blueberries↗320 g
• mint leaves↗кілька

  for serving

Step-by-step instructions

1. 1

   Sift the flour and cinnamon into a bowl. Add the eggs, pour in the milk and whisk until smooth. Add the mashed banana. In a separate bowl whisk the egg whites until soft peaks, then gently fold them into the batter until the mixture is smooth.

2. 2

   Heat a little rapeseed oil in a large non‑stick skillet. Pour a quarter of the batter, spread it to cover the bottom, and fry until the pancakes are browned and set. Carefully flip with a spatula and fry the other side until golden. Transfer the cooked pancakes to a plate and repeat until all batter is used (about four pancakes).

3. 3

   For the compote, place the blueberries in the same skillet, reduce heat to low and cook until the berries just soften slightly, keeping their shape. Serve the warm pancakes, drizzled with half the compote, sprinkled with mint leaves and an extra pinch of cinnamon. Leftover pancakes and compote can be cooled and eaten the next day; reheat them in the microwave or in a skillet.