Suitable for Vegetarians
* Approximate calories per serving 380 kcal
Sift 115g of plain flour and a pinch of salt into a bowl and make a well in the centre. Measure out 300ml of semi-skimmed milk into a jug. Add 1 large egg and a little of the milk to the centre of the flour and whisk well. Gradually whisk in the remaining milk to make a smooth batter.
Brush a non-stick frying pan with sunflower oil and heat. Pour in just enough batter (around 3 tbsp) to cover the base of the pan and immediately swirl around so the base is evenly covered. Cook over a medium to high heat for about 1 minute until golden. Flip over and cook for a further minute until golden. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter, layering the pancakes between sheets of greaseproof paper. Slice 4 small bananas and mix with four 125g pots of Activia Rhubarb Yogurt. Serve two pancakes per person topped with the banana and yogurt mixture.
If you can't face an endless diet of lettuce leaves and a boring treadmill to get you feeling fit and healthy for the party season, the TLC Plan from Activia is for you.
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