Banana & Yoghurt Pancakes

These pancakes are suuuuuuch a delicious & nourishing breakfast option. They are packed with ingredients that will keep you full and satiated, your energy levels stable, and digestive system thriving. So many wins.

🍶 Full-fat yoghurt is key to give amazing texture and is full of protein to support muscle health and satiety

🥣 Rolled oats offer slow-release wholegrain carbs and fibre, keeping your energy levels steady throughout the morning

🥚 Eggs because you can’t make pancakes without natures multivitamin! Amazing levels of protein, B12, and choline

⚫️ Chia seeds bring in healthy fats and additional fibre for microbiome health and bowel regularity

💫 Cinnamon is all about flavour here! In higher doses this bark can help regulate blood glucose levels and sugar cravings

This recipe makes 15 small pancakes or 4 larger ones. Perfect for meal prep, as they last 4 days in the fridge and they freeze and defrost really well. I like to top them with extra yoghurt, maple syrup, berries, and peanut butter. Add granola and bee pollen if you’d like more texture.

Recipe:

• 1 large banana

• 1/2 cup full fat yoghurt

• 1 cup rolled oats

• 2 eggs

• 1 tsp chia seeds

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 2 tsps baking powder

Method:

1. Blend all ingredients

2. If you have time, let sit for 5-10 minutes to let the batter thicken

3. Heat a pan to medium heat, fill with ghee, and cook your pancakes!
   Cook for a few minutes each side - they’re ready to flip when bubbles have come to the surface

Notes:

*You can add sweetener if you’d like them sweeter. Maple, monk fruit and stevia all work well here

**The consistency of your pancakes will depend on what type of yoghurt you use. I always use full fat yoghurt. I have made these with Meredith Dairy sheeps yoghurt, Barambah pot set, and Paris Creek Farms Greek yoghurt, and all turned out beautifully