Banana & Yoghurt Pancakes



A yellow plate with pancakes, yoghurt, maple syrup and caramelised bananas.

Sticky caramelised bananas make these pancakes feel more luxe than they have any right to! Perfect for after school or a lazy Sunday morning.

Prep time: 15 mins  

Cooking time: 15 mins  

Serves 4 


  • 1 Cup Vanilla Yoghurt, plus extra to serve  
  • 6 Large Eggs 
  • 1 ½ Cup Self-Raising Flour  
  • 6 Bananas 
  • 4 Tbsp Maple Syrup, plus more for drizzling  
  • ½ Cup Almond Flakes  
  • 4 Tbsp Sugar  
  • 80g Butter 


  1. Preheat the oven to 180°C. Place the almond flakes on a lined baking tray and cook for 6 minutes until golden. Remove from oven and set aside. 
  2. Add the vanilla yoghurt, eggs and sugar to a mixing bowl and combine. Then add the flour and mix well. Set aside.  
  3. Peel the bananas and cut lengthways down the middle. Place banana halves in a large hot frying pan on medium-high heat. Add ½ Tbsp of butter and 2 Tbsp of maple syrup to the pan with half of the banana slices. Cook for 2-3 minutes then flip, making sure they are golden brown and sticky. Remove from the pan and set aside.  Add another ½ Tbsp of butter and 2 Tbsp of maple syrup to the pan and cook the remaining banana.  Set aside and keep warm. 
  4. In a separate frying pan on medium-high heat, add 1 tsp of butter and melt. Pour approximately ¼ cup of pancake batter to make one pancake. Cook for 2 minutes and carefully flip to cook for another 2 minutes. Repeat until the mixture is finished. Serve pancakes with fresh yoghurt, maple glazed bananas, extra maple syrup and toasted almond flakes.