Prep: 20 mins
Cooking: 25 mins
2 ½ cups plain flour
1 ½ tbs baking powder
¼ cup caster sugar
¼ tsp sea salt flakes, crushed
1 egg, beaten
2 tsp vanilla extract
60g butter, melted plus extra for greasing
4 Cavendish bananas
Thick greek yoghurt, extra banana slices and honey to serve
Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
Set the batter aside for 5 minutes.
Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
Grease 3 x 11cm ring moulds with spray oil and place into the pan.
Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
Press a few blueberries into each pancake then top with a few slices of banana.
Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
Serve warm topped with yoghurt, banana and a drizzle of honey.
Buttermilk is low-fat and makes light fluffy pancakes. If you don't have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
To reheat pancakes, place between baking paper and warm in a sandwich press.
If you don't have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.