I very rarely wake up in the morning feeling like I want to be healthy but I woke up this morning wanting to go for a run. Maybe it was the yoga I’ve started doing or the fact I’ve started using hashtags on Instagram but I’m becoming dangerously close to a healthy lifestyle. At least Pret appears to be on a one shop mission to corrupt this attitude with its dark chocolate and sea salt bars. Following my run I decided to continue the theme with a banana and peanut butter omelette. Unfortunately the box of 12 eggs I bought less than a week ago has fallen prey to Mark-Francis/Violetta’s insatiable poached egg habit, there was 1 left. So I fiddled around a but. I present to you the (in keeping with the theme of recent posts) gluten and dairy free, protein rich breakfast pancake, eatable in lent without fear of guilt.

For 1

1. Combine 1 egg and a tablespoon of peanut butter. Mix together. Add 50-75ml milk and (for an extra sweet/salt hit) a pinch of sea salt(optional).
2. Pour mixture into a heated frying pan and cook on medium until the bottom of the pancake starts to become easy to release from the pan.
3. Fold in half and serve with a drizzle of honey and a chopped banana.