Photo: Andrew Burton

Elvis-style pancakes by Joe Wicks, a classic twist using bananas and peanut butter as the base making this dish a low carb treat. Treat yourself to this for breakfast!


  • 4 rashers of streaky bacon (120g)
  • 2 small ripe bananas
  • 2 eggs
  • 2 heaped tbsp peanut butter
  • ½ tsp ground cinnamon
  • big pinch of baking powder
  • salt
  • 10g butter
  • drizzle of maple syrup


  1. Preheat your grill and cook the streaky bacon how you like it.
  2. Mash the bananas into a rough puree then crack in the eggs, add in a tablespoon of peanut butter, sprinkle in the cinnamon, baking powder and a pinch of salt. Give everything a good stir. Set aside, that’s your pancake batter sorted.
  3. Melt the butter in a large non-stick frying pan and once bubbling, spoon the batter into the pan to make 4-6 pancakes. Fry the pancakes without moving them until the batter has set, then flip and fry the pancakes for a further minute on the second side.
  4. While the pancakes are frying, mix the remaining peanut butter with ½ tablespoon water.
  5. Pile the banana pancakes onto a plate. Top with the bacon, drizzle over the peanut butter along with a little maple syrup.