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In a food processor mix together the bananas, rice flour, arrowroot, baking powder, egg and milk and blend until all combined.
Allow the batter to rest in the fridge for at least ½ and hour.
Mix together the chopped mint with the yogurt and chocolate
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
Serve with the chocolate minty yoghurt.
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