The smell of banana fritters being fried in the morning by my mother, is a really nostalgic moment for me.
I adore banana fritters and how easy they are to make. They can be prepared the night before and quickly cooked in the morning.
The only problem, (if there ever could be one with them) is that they can be full of sugar and heavy flour and that’s not conducive to our New Years clean eating promise, is it?
In general, I have found some difficult balancing the amazing dishes of my west-Indian culture with my current fitness goals and hope to adapt my most loved dishes without compromising flavour.
On my journey towards fitness and clean eating, the original recipe would need to remain a treat but for other days, I have experimented and developed this recipe.
Read on to see the ingredients and method.
- 1/2 cup Alpro coconut and almond milk
- 1/2 cup Oats (gluten free or normal)
- 2 eggs
- 1 tablespoon Skinny syrup 0 calorie 0 sugar vanilla
- 1 teaspoon Sweet freedom natural fruit syrup
- A pinch of Salt
- 2 Over ripened bananas
- 2 teaspoon baking powder.
- Protein powder (optional)
- 1/2 teaspoon of cinnamon or all spice (optional)
1. Mash the ripened bananas in a bowl.
2. Beat the eggs and add to the bowl.
3. Add the remaining ingredients until the consistency is thick enough that it drops slowly of a spoon. (It should be much thicker than that of pancake batter and thick enough that it doesn’t spread much when placed into a pan)
4. In a non stick frying pan, spray done low calorie olive oil spray and fry on a low-medium heat. (You have to be patient with these, try not to move them until they are ready to turn and be very steady with your hand as they are less firm than a normal fritter during the cooking stage)
Enjoy these on their own, or with some chopped fruit and a spoonful of healthy cashew or peanut butter.
The Food Doll.