We’ve all been there. When you’re trying so desperately to stick to your healthy eating, but your other half suggests pancakes or french toast for weekend brunch. Painstakingly you try SO hard to resist, and suffer the WORST food envy, or even give in and indulge.
Well I have the answer. A while ago now I posted a recipe for egg and banana pancakes, my protein pancakes, which are seriously yummy, but I fancied trying something new and different. Something healthy, yet utterly delicious. So I switched out the eggs from my protein pancakes for yoghurt!
I mean, some yoghurt has huge amounts of protein, so you won’t miss out on much there, but these pancakes are also creamy, sweet and flavoursome – they taste very similar to baked banana, with an added creaminess – and the best thing, you can serve them just like normal pancakes, so you can add an array of toppings.
I love mine with cinnamon stewed apples, blueberries and yoghurt, poached pear – the list goes on.
So here’s how to make them…
Ingredients (serves 1):
- 1 medium banana
- 2 tbsp. natural/greek style yoghurt (I choose fat free, but make sure it’s a thick yoghurt)
- Fry light
- In a bowl, mash the banana well.
- Stir in the yoghurt until almost smooth.
- Heat a large frying pan, and spray with fry light. Divide the banana and yoghurt mixture into three dollops, these will form you pancakes.
- Heat over a medium heat, until the underside starts turning brown.
- Spray the top of the pancakes with a tiny bit of fry light, and carefully flip – this can be tricky and as they’re not as firm as normal pancakes, so can break easily.
- Continue to fry until brown on the bottom. Serve as desired.
They’re that simple!
They might take a little longer than other pancakes, but they’re well worth it as they’re sure to hi the sweet spot.
What’s your favourite pancake topping?