Fridge Friend recipes
Banana and Yoghurt Breakfast Pancakes with Blackcurrant Swirl recipe
Soft, fruity pancakes made with ripe bananas and yoghurt, finished with a glossy blackcurrant spread swirl. They make a bright, comforting breakfast with a lovely tangy-sweet balance.
20 min · Easy · British Jump to method
Ingredients
- 2 medium Bananas
- 2 Eggs
- 150g Yoghurt
- 100ml Milk
- 20g Margarine
- 2 tbsp Blackcurrant Spread
| Nutrition | Per serving |
|---|---|
| Calories | 329 kcal |
| Protein | 11.9 g |
| Carbohydrates | 36.8 g |
| Fat | 13.5 g |
| Saturated fat | 4.8 g |
| Fibre | 3.7 g |
| Sugar | 24.2 g |
| Sodium | 0.2 mg |
Why this works
A moderately energy-dense breakfast with useful protein and potassium, but relatively high in natural and added sugars.
Potassium from bananas. Bananas contribute potassium, which supports normal muscle and nerve function.
Protein from eggs and yoghurt. Eggs and yoghurt provide a decent amount of protein for a breakfast dish, helping satiety.
Added sugar from blackcurrant spread. The spread is likely the main source of added sugar, increasing the overall sugar content.
Method
- Mash the bananas in a bowl until smooth, then whisk in the eggs, yoghurt and milk.
- Melt the margarine in a frying pan over a medium heat, then stir a little into the batter.
- Spoon the batter into the pan to form small pancakes and cook for 2–3 minutes until bubbles appear on the surface.
- Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
- Warm the blackcurrant spread gently in a small pan or microwave until looser, then swirl over the pancakes and serve immediately.
Prefer the classic version? Buttery Jam Egg Pancakes
Other Banana Recipes
View Category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
