A simple, healthy and satisfying recipe for banana pancakes, made better with this delicious blueberry compote. 

Ingredients (makes 3 pancakes):
60g low-fat plain yoghurt
1 banana
1 large egg
60g rolled oats
2-3 tbsp low-fat milk
1 tsp baking powder
½ tsp vanilla extract
100g low-fat plain yoghurt, to serve
 
Blueberry Compote:
90g fresh blueberries
½ tbsp honey
½ tsp vanilla extract

Method:

1. To make the compote, heat a small saucepan over low heat. Add the blueberries, honey, vanilla and one tablespoon of water and cook for 10-15 minutes until the blueberries are soft and syrupy, stirring occasionally.
 
2. Meanwhile, place the yoghurt, banana, egg, oats, milk, baking powder and vanilla extract in a high-powered blender and blend until the oats are broken down and the mixture is smooth. Set aside to rest for 5 minutes.
 
3. Heat a non-stick fry pan over medium-high heat and spray lightly with oil spray. Pour a ladleful of the batter into the pan. Cook for 2-3 minutes or until bubbles rise to the surface and the underside is golden brown. Use a spatula to flip and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
 
4. Repeat with the remaining batter until finished.
 
5. To serve, place the pancakes on a serving plate. Top with the yoghurt and spoon over the blueberry compote. Enjoy!

Love, Kayla xx