Pancakes with Banana and Yoghurt

Pancakes with Banana and Yoghurt

  • Ingredients

  • 1 1/2 cups self-raising flour 

    1/2 cup EQUAL SPOONFUL

    1 cup low-fat milk

    2 eggs

    60g canola spread, melted

    2 bananas, sliced

    200g tub low-fat berry yoghurt


1. Combine the flour and Equal in a large bowl. Whisk the milk, egg and canola spread together, add to the flour and whisk until smooth.

2.Heat a non-stick frying pan to medium-low. Lightly grease the base with a little extra canola spread on absorbent paper. Drop 2 tablespoons of mixture into the pan. Cook for 1 minute or
until browned underneath. Turn the pancake over and cook for another minute or until golden brown. Remove and repeat with the remaining batter.

3. Serve pancakes warm or cool, topped with banana and yoghurt.

Nutritional Information

Average Quantity Per Serve

Energy 1690kJ (403Cal)
Protein 14.0g
Fat, Total 13.2g
- Saturated 2.8g
Carbohydrate 55.3g
- Sugars 14.4g
Sodium 505mg