Banana and Yogurt Pancakes

Do you want all the delicious creaminess of our Greek style natural yogurt but with no fat and just as much yumminess? This is the one for you! We love adding it to our granola in the morning, dolloping a spoonful with fresh fruit or making healthy dips as it’s so deliciously creamy and guilt free!


  • 75g butter
  • 100g self-raising flour
  • 2 tablespoon caster sugar
  • 1 large free-range egg, beaten.
  • 1/2 teaspoon vanilla extract
  • 125g Llaeth y Llan Greek style natural fat free yogurt
  • 75ml water
  • sunflower oil for cooking
  • 1 teaspoon ground cinnamon
  • 3 large bananas
  • 6 tablespoons maple syrup
  • 4 tablespoons nuts, chopped (optional)


  1. Melt 25g of the butter in a small saucepan. Sift the flour into a bowl and stir in half the sugar. Make a well in the middle and add the egg, melted butter and vanilla. Mix the Llaeth y Llan natural fat free yogurt and water together and gradually beat into the mixture until smooth.
  2. Heat the frying pan and pour in a drizzle of sunflower oil and, when hot, add 2 tablespoons of the batter to form a 5cm pancake (it will expand a bit as it cooks).
  3. Repeat for as many pancakes as will fit in the pan. After 2-3 minutes, when bubbles appear on the surface, flip the pancakes, and cook for 1-2 minutes until firm and golden. Repeat to make 8 large or 12 small pancakes, wrapping in foil and keeping them warm as you go.
  4. Combine the remaining sugar and the cinnamon in a shallow container. Peel the bananas and cut into large chunks. Dip the bananas into the cinnamon sugar to coat.
  5. Add the remaining butter to the frying pan and, when hot, add the coated bananas. Cook for 2-3 minutes on each side until golden. Add the maple syrup and the nuts, stir well, then remove from the heat.
  6. Serve the pancakes topped with the bananas and sauce, and drizzle extra yogurt over the top.

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