Banana Pancakes with Yoghurt and Berry Compote

🧂 Ingredients

• 200 g frozen summer berries
• 270 g wholemeal flour
• 3 eggs
• 2 tbsp maple syrup/honey
• 3 medium very ripe bananas
• 75 ml milk
• 2 tbsp rapeseed oil
• 300 g yoghurt

Instructions

• 1 Place the frozen berries in a saucepan with a lid on a medium-low heat. The
  longer they stew, the better they are.
• 2 Mash the bananas with a fork in a large mixing bowl.
• 3 Add in the eggs, flour, syrup and milk. Add the milk last and add enough to make
  a thick liquid that will not run everywhere when you put it in the pan!
• 4 Heat most the oil in a large frying pan (I do two frying pans at once to cook
  them quicker), and add the mix in 1 large dollop at a time, to make a pancake of
  your desired size.
• 5 Remember to check on the compote, checking it isn't drying out and sticking (add
  a couple of tbsp water if it is) and squash them with your stirrer so they
  become a sauce. It should be simmering gently, not boiling.
• 6 Cook the pancakes on a medium heat, checking they don't burn, until bubbles form
  on top and the base is golden. Flip and cook the other side for a minute until
  golden.
• 7 Set aside cooked pancakes on a plate covered in a teatowel to keep warm whilst
  you cook the other batches. Re oil the pan every couple of batches.
• 8 Serve the pancakes with a tbsp of yoghurt spread and a tsp of berry compote on
  top.

Nutrition Info