Alive and Cooking

Banana Pancakes with Minty Chocolate Yoghurt

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4 bananas
200g rice flour
100g arrowroot
1 tsp baking powder
1 egg
100ml milk
200ml natural yoghurt
½ cup shredded fresh mint
½ cup grated milk chocolate
Always Fresh Extra virgin olive oil spray


1. In a food processor mix together the bananas, rice flour, arrowroot, baking powder, egg and milk and blend until all combined.

2. Allow the batter to rest in the fridge for at least ½ and hour.

3. Mix together the chopped mint with the yogurt and chocolate

4. In a non stick pan spray a little oil then pour in a tablespoon of batter and fry until bubbles start to appear, then flip the pancake and cook the second side until golden brown

5. Serve with the chocolate minty yoghurt.

Banana Pancakes with Minty Chocolate Yoghurt