Banana And Yogurt Pancakes With Apple And Berry Compote
This recipe is great for using up any leftover yogurt and over ripe bananas.
Yield
5 servingsPrep
6 minCook
12 minReady
18 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
lightly beaten |
|
| 125 | millilitres |
milk
|
|
| 125 | millilitres |
yogurt
natural |
*
|
| 2 | each |
bananas
over-ripe, mashed with a fork |
|
| 150 | grams |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
lightly beaten |
|
| 125 | millilitres |
milk
|
|
| 125 | millilitres |
yogurt
natural |
*
|
| 2 | each |
bananas
over-ripe, mashed with a fork |
|
| 1.5E+2 | grams |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
brown sugar
|
|
Directions
Mix together the egg, milk, yogurt and bananas.
Sieve the flour and salt with the baking powder into a large bowl, stir in the ‘wet’ ingredients and the sugar.
The batter will look a little lumpy.
Transfer to a mixing jug and allow to stand for 10 minutes.
Heat a lightly oiled frying pan over a medium heat until smoking hot, turn the heat down and pour small amounts of batter into the pan.
Cook in batches on each side until golden.
Use a palette knife to flip the pancakes, put onto a plate in a warm place until you have finished cooking all the pancakes.
Serve with the Apple and Berry Compote (and extra yogurt if liked).
