Banana And Yoghurt Pancakes

Banana And Yoghurt Pancakes

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1 egg 

50g plain flour

1 medium banana, sliced

100g plain Greek yoghurt

2 tbsp toasted sliced almonds

2 tsp vegetable or olive oil


1. In a bowl, beat the eggs a pinch of salt, most of the yogurt (reserve a couple of tablespoons for topping), a teaspoon of oil and the flour. Heat a pan with the remaining teaspoon of oil.

2. Divide the mixture and keep half for tomorrow. When the pan is hot, with a ladle, dollop spoonfuls of the mixture into a non-stick pan to make small pancakes and cook for around a minute on each side. Top with the remaining yoghurt, a tablespoon of almonds and slice up the banana.

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