2 Table spoons of Total Greek yogurt
Small serving of blueberries and raspberries
For the pancakes: Put the banana, eggs and peanut butter into a mixer until its of a smooth consistency.
Heat a non-stick frying pan with a small serving of butter or extra virgin olive oil then pour in the pancake mixture to create small pancakes.
Once one side is cooked flip the pancakes over. Repeat until all of the mixture is used up.
Don’t go for 1 whole large one or it will just fall to pieces.
My favorite is to crush the raspberries and blueberries together with the back of a spoon so you create a lumpy sauce and drizzle that on top of the pancakes and Total yogurt.
Voila! That is it, super quick and tastes amazing.
Hope you enjoy it. I’d love to hear what you think about it in the comments and any other variations of this recipe is your favorite!