Wholemeal pancakes with winter fruits

Serves: 4

Prep time: 10min

Cooking time: 25min

Ingredients

Stewed winter fruits

2 medium Granny Smith apples, peeled, cored and cut into small pieces

½ bunch rhubarb, trimmed and sliced

1 teaspoon ground cinnamon

1 teaspoon lemon juice

1 teaspoon water

Pancakes

2 cups wholemeal self-raising flour

2 cups reduced fat milk

1 egg, lightly beaten

1 small sized bananas, mashed

Spray olive oil

400 g reduced fat Greek yoghurt

Method

Step 1

Place apples, rhubarb, cinnamon, lemon juice and water in a medium saucepan. Stir to combine. Cover and bring to the boil. Reduce heat to medium and simmer for 10-12 minutes or until fruit is tender. Set aside.

Place flour in a large mixing bowl. Make a well in the centre. In another smaller mixing bowl, combine milk, egg, and mashed banana. Pour banana mixture into well and whisk until smooth.

Step 2

Spray a large, non-stick frying pan with oil. Heat over medium heat.

Spoon ¼ cup of pancake mixture into the pan. Cook for 2-3 minutes or until bubbles appear. Turn. Cook for 1 to 2 minutes on the other side. Transfer to a plate and repeat with remaining mixture.

Step 3

Place pancakes on plates. Top with stewed winter fruits and yoghurt.