2 cups self raising flour 2 tsp baking powder ½ cup caster sugar 1 large over ripe banana, mashed ½ cup Chris’ Greek Style Natural Yoghurt ½ cup water 2 eggs 2 tsp finely grated lemon rind (optional) 2 tbsp melted butter for greasing
Method
Combine the flour, baking powder and sugar in a large mixing bowl. Stir well to combine.
Whisk together the banana, Chris’ Greek Style Natural Yoghurt, water, eggs and lemon rind. Pour into the flour mixture and mix to a smooth batter. Let stand for 15 minutes.
Heat a large non-stick frying pan over a medium heat, brushed with a little of the butter. Add the batter, cooking 2 pancakes at a time. Cook until golden brown and small bubbles appear on the surface. Gently turn over. Cook for a further 45 seconds and remove from the pan. Brush the pan with a little more butter and repeat with the remaining batter.
Pancakes can be served warm or cold with a dollop of Chris’ Greek Style Natural Yoghurt, fresh strawberries – drizzle with honey or maple syrup.
Pancakes are best eaten on the day they are made.
Omit banana and add grated apple and a pinch of cinnamon.
For a great after school snack, make pikelets (small pancakes) for the kids (big and small).
Everyday ideas 
