Serves: 4
Takes: 15 mins
Special diets: Vegetarian
Ingredients:
2 ripe bananas
2 large eggs
60g self-raising flour
1 tsp baking powder
2 tsp rapeseed oil
8 tbsp 0% fat Greek-style yogurt
175g fresh berries such as blueberries, raspberries and strawberries, hulls removed
maple syrup, to serve
Method:
1. In a large bowl, carefully mash the bananas with the back of a fork until nearly all the lumps are gone. Gently beat in the eggs, flour, and baking powder to make a thick batter.
2. With an adult’s help, heat the half the oil in a nonstick frying pan over a medium heat and add heaped spoonfuls of the batter to make 6 thick pancakes, approx. 6cm across the middle. Cook for 2-3 mins and carefully flip them when lightly golden brown. Cook for 1-2 mins more until cooked through. Put to one side on kitchen paper. Repeat with the remaining oil and batter to make 6 more pancakes.
3. To assemble, put one pancake on a plate and spoon a little yogurt onto the top. Repeat until you have a stack of 3 pancakes. Make 4 more stacks on other plates.
4. Spoon over the berries and top with any remaining yogurt. Drizzle with maple syrup to serve.
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