Banana and Yogurt Pancakes with Apple and Berry Compote
This recipe is great for using up any leftover yogurt and over ripe bananas. You can also experiment by adding a few sultanas, flaked almonds or a few soft berries to the batter. Adding the yogurt to the batter makes them really healthy but you could omit the yogurt and make the batter with just milk if you prefer.
- 1 egg lightly beaten
- 125ml milk
- 2 over-ripe bananas, mashed with a fork
- 150g plain flour
- A pinch of salt
- 2 teaspoon baking powder
- 1 tablespoon brown sugar
- 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).
Yoghurt is a useful source of calcium and phosphorous for strong bones and teeth. It also contains vitamin B2, which is needed to release energy from food and B12 for a healthy nervous system. Live yoghurt helps replace valuable bacteria in the gut killed by antibiotics and boosts the immune system.