BANANA AND GREEK YOGHURT PANCAKES
What do you do when you have over ripe bananas and the kids are home due to schools being closed early for the Easter holiday due to covid-19? You bake little pancakes.
- 2 cups of cake flour
- 2 teaspoons of baking powder
- 2 pinches of salt
- 1 teaspoon of cinnamon
- 2 cups of Greek yoghurt
- 4 ripe bananas, peeled and crushed with a fork
- 4 tablespoons of oil (olive or sunflower oil)
- 1 teaspoon of vanilla extract
- extra oil, for frying
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate mug.
Mix the wet ingredients into the dry ingredients with a spatula. Do not over mix.
Heat a non-stick pan over medium heat, brush with some oil and scoop spoons full of the batter into the pan (I use a big ice-cream scoop).
Fry until golden or little bubbles appear. Turn and finish frying on the other side.
Serve with the topping of your choice: berries, honey, syrup, Nutella.
Note:
It can be stored in an airtight container in the fridge until the next day and is a great lunchbox filler.
Recipe and photo: Anchen Kobus
