Yoghurt, banana and vanilla pancake recipe

Weekends are the perfect time for lazy breakfasts and brunch with mates. This yoghurt, banana and vanilla pancake recipe from Sophie Michell is delish.

‘Pancakes are my Sunday morning staple so I often try to think of ways to make them healthier, as well as quick, easy and tasty. The yoghurt is the main binding agent here and adds richness and protein. You can replace the bananas with all sorts of fruit too – blueberries work well, as do raspberries.’

Serves 4

170g 2% Greek yoghurt, plus extra to serve

1 large egg, beaten

½ teaspoon vanilla extract

100g self-raising flour

1tsp baking powder

1tsp ground cinnamon

50ml coconut or sunflower oil

2 bananas, thinly sliced

Maple syrup, to serve

In a medium-sized bowl, mix the yoghurt, egg and vanilla extract together with 2 tablespoons of cold water.

Place the flour, baking powder and cinnamon in a separate, large bowl and stir to mix. Pour the yoghurt mixture into the dry ingredients and stir well to combine.

Heat about 1 teaspoon of the oil in a medium non-stick frying pan and, when hot, spoon 2 dessertspoons of the pancake mixture into the pan. Allow it to settle for a minute, then top with a few banana slices and cook for 2 minutes before flipping over with a spatula and cooking for a further 2 minutes on the other side.

Transfer to a warm plate in a low oven while you cook the remainder. Repeat to use up the remaining batter and bananas, to make approximately 8 pancakes in total. Serve the pancakes with an extra dollop of yoghurt and a drizzle of maple syrup.

For more great recipes, grab a copy of Total Greek Yoghurt Cookbook by Sophie Michell. Published by Kyle Books, £7.94.