- 2 overripe bananas (small/medium; peeled and mashed)
- 125 g plain yoghurt/alternative (of your choice)
- 1 tsp vanilla bean paste
- 1 egg (large)
- 175 ml milk/alternative (of your choice)
- 250 g plain white flour
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 apple (cored and finely chopped)
- 100 g raisins
- 1-2 tsp vegetable or coconut oil
Berry Compote (or ‘Jam’) to serve
- 250 g frozen berries (of your choice)
- 1 tbsp water
- 2 tsp chia seeds
- 1 tsp vanilla bean paste (optional)
Optional Additional Toppings
- Nut butter (peanut, almond, cashew etc.)
- Plain yoghurt/alternative (of your choice)
- In a bowl, add the banana, yoghurt, vanilla bean paste, egg and milk and mix together well.
- To the same bowl, sieve in the flour, cinnamon, bicarbonate of soda and baking powder.
- Gently fold in the flour mixture until just combined, be careful not to over mix.
- Fold in the apple and raisins. Do not over mix.
- In a large frying pan, heat the oil over a low-medium heat. Add 1/4 cups of the mixture for each pancake (you should be able to fit around 3 pancakes in the pan at one time) and fry for 2-3 minutes each side.
- Whilst the pancakes are cooking make your berry compote. Add the berries, water, chia seeds and vanilla bean paste (if using) to a medium pan and cook over a low heat until the berries have softened. This should take around 10-15 minutes. Ensure to stir the mixture every few minutes making sure it doesn’t burn. Once cooked set to one side.
- Once a batch of pancakes have cooked, transfer them to a plate lined with some kitchen roll to bolt off any excess oil.
- Repeat the process, until all your pancakes are cooked.
- Serve the pancakes on one large plate with the compote in a bowl or drizzled over the top. Add the additional toppings if using and let everyone help themselves at the table. Enjoy!
- If you fancy adding more fibre try swapping out half the plain flour for some wholemeal
- You can freeze any leftover pancakes for up to 3 months. Leftovers also make a nice snack.
- Any leftover compote can be kept in an airtight container, in the fridge for up to 3 days. Great for spreading on toast with some peanut butter.