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Banana Hotcakes with Tropical Fruit and Yoghurt
Ingredients
2 cups wholemeal self raising flour
2 eggs
2 1/2 cups Pura Tone milk
olive oil spray
2 ripe bananas, peeled and halved lengthways and widthways
2 cups Yoplait Forme tropical yoghurt
3 cups chopped tropical fruit (eg. mango, passionfruit, pineapple, kiwi)
6 mint leaves, torn
Method
Serves 4
1. Place flour in a large bowl, make a well and pour in egg and Pura Tone. Whisk until smooth and rest for 5 minutes.
2. Spray a small frypan with oil and heat over low heat. Scoop 1/2 cup hotcake mixture into the frypan, place a piece of banana cut side up into the batter. Cook until bubbles appear on the surface of the hotcake, flip and cook for a further minute, until golden and fluffy. Repeat with remaining mixture to make 8 hotcakes in total.
3. To serve, arrange 2 hotcakes on each serving plate, top with fruit and mint and dollop with yoghurt.
Additional Information
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Treat yourself to these hotcakes on the weekend, without undoing all your hardwork during the week!
If you feel like a bit of extra sweetness, drizzle a touch of honey over the pancakes.
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