Cook. Eat. Love.
I have a very sweet tooth, so any opportunity to make a
meal sweet I will. This sweet omelette is essentially a pancake
without the flour. It’s light and fluffy yet is a huge hit of protein
which will give you boundless energy throughout the morning.
The fruit offers some wonderful vitamins and nutrients and
boosts this dish’s sweet, heavenly flavour. I love to cook this
at weekends and enjoy it whilst the kids are creating chaos
MAKES 2 OMELETTES
In a large bowl mix together the banana and cinnamon.
Beat in the eggs until thoroughly combined, then stir in
Put half the coconut oil in a non-stick pan and place over
a medium–low heat. Once the coconut oil is hot, but not
smoking, add half the egg mixture and spread out to cover
the base of the pan. As the egg begins to set, drag the sides
of the omelette towards the centre of the pan and allow
the raw egg to fill in any gaps.
When the egg is completely cooked through, fold it in
half and slide it on to a plate. Repeat with the remaining
To serve, combine the maple syrup or honey and almond
butter and drizzle over the pancakes. Top with more
blueberries and a dusting of cinnamon.