Sundays for me are one of those days where I love staying home – you know, really slumming it in my sweats. Plus, when the weather’s really shitty outside, like raining and windy, I can’t think of a better time to hang out with my couch, watching reruns of Will & Grace.
Sundays are also perfect for something else – pancakes!
Flavour of choice today? Banana yoghurt (or is it yogurt?) pancakes.
There are 2 ways you could do this – either slice bananas and press them into the pancakes while they’re cooking, or do like me and mash them into the batter.
The yoghurt ensures the cakes stay moist and tender, but the key is still not to overmix the batter.
I served this drizzled with honey, and suddenly my rainy Sunday didn’t seem so bad after all.
Banana Yogurt Pancakes
Banana Yoghurt Pancakes
Ingredients
- 1 medium Banana mashed
- ½ cup Greek or natural Yoghurt
- ½ cup Milk
- 1 Egg
- 1 tbsp Melted Butter
- 1 cup All-Purpose / Plain Flour
- 2 tsp Baking Powder
- 1/2 tsp Bakin Soda
Instructions
- Heat a griddle or non-stick frying pan on medium heat.
- Combine mashed banana, yoghurt, milk, egg and butter/oil.
- In a large bowl, stir flour with baking powder and baking soda. Make a well.
- Pour wet ingredients into flour mixture. Stir very gently. Lumpy batter good, smooth batter bad.
- Spoon the super thick batter onto the hot griddle/pan. I used about 1/3 cup per cake.
- Cook 2-3 minutes, then flip and repeat.
- Serve warm with honey or maple syrup.
