Banana Pancakes with Yoghurt recipe

Name: Banana Pancakes with Yoghurt
Total time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 large Bananas; 100 g Flour; 120 g Yoghurt; 15 g Margarine

Soft, lightly sweet pancakes made with bananas and flour, served with cool yoghurt for a simple homemade treat.

20 min · Medium · British Jump to method

Ingredients

2 servings

2 large Bananas
100 g Flour
120 g Yoghurt
15 g Margarine

Nutrition	Per serving
Calories	334 kcal
Protein	8.7 g
Carbohydrates	58.8 g
Fat	6 g
Saturated fat	1.6 g
Fibre	3.9 g
Sugar	14.8 g
Sodium	104 mg

Why this works

A moderately energising breakfast with some fruit and dairy, but it is carbohydrate-led and not especially high in protein or fibre.

Potassium from bananas. Bananas contribute potassium, which supports normal muscle and nerve function.

Calcium and protein from yoghurt. Yoghurt adds calcium and a modest amount of protein, supporting bone health and satiety.

Refined flour increases glycaemic load. Using standard flour makes this dish more rapidly absorbed and lower in fibre than wholegrain alternatives.

Method

Mash the bananas in a bowl until smooth.
Stir in the flour and enough yoghurt to make a thick, spoonable batter.
Heat a non-stick pan and melt a little margarine.
Spoon in small rounds of batter and cook for 2-3 minutes each side until golden.
Serve warm with extra yoghurt on top.

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