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Banana Pancakes with Minty Chocolate Yoghurt


  • 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.


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