In a bowl combine the flour, baking powder, bicarbonate of soda, cinnamon, turmeric (if using) and pinch of salt. Stir with a whisk and set aside.
Combine the mashed banana with the melted butter. In another bowl whisk together the eggs, milk, yogurt and banana mash until well combined.
Combine the wet and dry ingredients stirring only until the flour is no longer visible. The batter should be lumpy.
Heat up 1 tablespoon of oil and ladle the batter onto the pan spreading a little to form round pancakes. Fry over a fairly low heat (so the pancakes have enough time to cook inside) for about 3 minutes until bubbles appear on top, then turn over and cook for 2 more minutes. Do not overcrowd the pan (3-4 pancakes using a large pan). Serve immediately.
Use very ripe bananas to naturally sweeten the batter.
I used a bit of turmeric for added colour and goodness but you can omit this ingredient.
Batter: Do not overstir the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large pan.
Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
Flour: I used regular whole wheat flour but you can use white whole wheat or a combination of whole wheat and plain/all-purpose flours. For a gluten free option use buckwheat flour.
Yogurt: Use thick natural yogurt, Greek yogurt, Skyr or quark.