Flippin’ delicious!

Banana and Yoghurt Pancakes


It’s that time of year again and we’ve got the perfect pancake recipe!

Pancakes are traditionally made on Shrove Tuesday to use up any remaining butter, milk and eggs the day before Lent begins. This recipe also uses leftover yoghurt and overripe bananas but you can add almost anything – soft berries, sultanas, coconut or chocolate. Get creative!


1 egg lightly beaten

125ml yoghurt

125ml milk

2 overripe bananas mashed with a fork

150g plain flour

A pinch of salt

2 teaspoons baking powder

1 tablespoon brown sugar


  • Mix together the egg, milk, yoghurt and bananas
  • Sieve the flour, salt and baking powder into a large bowl and then stir in the ‘wet’ ingredients and the sugar. The batter will look a little lumpy.
  • Transfer to a mixing jug and allow to stand for 10 minutes.
  • Heat a lightly oiled frying pan over a medium heat until smoking hot, turn the heat down and pour small amounts of batter into the pan. Cook in batches on each side until golden.
  • Use a palette knife to flip the pancakes and keep them on a plate in a warm place until you’ve used up all the batter.
  • Enjoy!

Research shows that around 1.3 million unopened yoghurts are thrown away every day in the UK, and fresh fruit and veg tops the list of the most wasted food type. Each month, the average household wastes £50 on food and drink that could have been eaten.

Using up your leftovers is easy, visit www.lovefoodhatewaste.com for delicious recipe ideas and top tips.


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