Two-ingredient banana drop scones
~10 minon the hobFusionVegetarianGluten-freeDairy-free
583kcal
28 gprotein
55 gcarbs
27 gfat
9 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 856 | 37 g |
| Emmagetting lean | 27% | 472 | 26 g |
| Jackgrowing | 24% | 413 | 20 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Bananas2
- Eggs3
- Peanut butter (100% peanuts)20 g
- Frozen blueberries / mixed berries80 g
- Bananas4
- Eggs6
- Peanut butter (100% peanuts)40 g
- Frozen blueberries / mixed berries160 g
- Bananas8
- Eggs12
- Peanut butter (100% peanuts)80 g
- Frozen blueberries / mixed berries320 g
From your store cupboard
Ground cinnamon
Method
- Mash the bananas with a fork to a complete pulp — the riper the better, brown-skinned is fine.
- Beat the eggs and stir them into the banana with a teaspoon of cinnamon. The batter will be thin; that’s how it should be.
- Heat the pan over a gentle heat and pour small scones, not big ones — with no flour, big ones can’t be turned.
- Cook 2 minutes, until the edges have set, then turn them carefully and cook a minute more.
- Serve with peanut butter and berries.
- Mash the bananas with a fork to a complete pulp — the riper the better, brown-skinned is fine.
- Beat the eggs and stir them into the banana with a teaspoon of cinnamon. The batter will be thin; that’s how it should be.
- Heat the pan over a gentle heat and pour small scones, not big ones — with no flour, big ones can’t be turned.
- Cook 2 minutes, until the edges have set, then turn them carefully and cook a minute more.
- Serve with peanut butter and berries.
- Mash the bananas with a fork to a complete pulp — the riper the better, brown-skinned is fine.
- Beat the eggs and stir them into the banana with a teaspoon of cinnamon. The batter will be thin; that’s how it should be.
- Heat the pan over a gentle heat and pour small scones, not big ones — with no flour, big ones can’t be turned.
- Cook 2 minutes, until the edges have set, then turn them carefully and cook a minute more.
- Serve with peanut butter and berries.
Allergens: Peanuts (5), Eggs (3)
