Banana Pancakes with Yoghurt and a Berry Compote

Pancake Sunday just got a marvelous makeover with these nutrient-packed beauties. Wholemeal flour provides a hit of fibre to keep your gut microbes happy, whilst the yoghurt boasts plenty of calcium for strong bones. The bananas add the perfect level of sweetness and simmering down the berries releases their natural sugars for a more-ish syrup. Sounds like a scrumptious way to sidestep a sugar crash to us!

Serves 4

Ingredients: 

• 1 ⅔ cups Greek yoghurt

• 1 tsp vanilla extract

• 1 ripe banana, mashed

• Zest and juice of 1 lemon

• 1 egg, separated

• ½ cup + 1 tbsp wholemeal flour

• 1 tsp baking powder

• 1 cup frozen mixed berries

Method: 

1. Whisk half the yoghurt with the vanilla extract, mashed banana, lemon zest, lemon juice and egg yolk in a large bowl. Add the flour and baking powder and stir to combine.

2. In a separate bowl, beat the egg white with an electric mixer on a high speed until stiff peaks form. Gently fold in half of the egg white into pancake batter until smooth, then fold in the rest.

3. Spray a large non-stick frying pan with olive oil and set it over a medium heat. 

4. Put 2 tablespoons of the batter into the hot pan to make 1 pikelet. Cook for 2 minutes until small bubbles appear on top of the pancake. 

5. Carefully flip and cook for another 1 to 2 minutes, or until golden on both sides. Transfer pancake to plate; keep warm. 

6. Repeat with remaining batter to make 8 to 12 pancakes in total.

7. To prepare berry topping, defrost berries or warm over a stove and lightly mash to form a berry syrup.

8. Serve 2 to 3 pancakes per person and top with remaining yoghurt and berries.

Time Saving Tip:

Bake as the batter in the oven using muffin tins to form individual pikelets. Spoon 2 tablespoons of batter into each muffin holder and bake in the oven for 5 to 10 minutes or until an inserted skewer comes out clean.