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Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2–3 minutes, until lightly coloured, then turn over and repeat on the other side.
Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.
Looking for more healthy options? Join us at Bread Street Kitchen and taste our Fit Food menu, inspired by Gordon Ramsay's new book Ultimate Fit Food.