• In a bowl, add the banana, yoghurt, vanilla bean paste, egg and milk and mix together well.
• To the same bowl, sieve in the flour, cinnamon, bicarbonate of soda and baking powder.
• Gently fold in the flour mixture until just combined, be careful not to over mix.
• Fold in the apple and raisins. Do not over mix.
• In a large frying pan, heat the oil over a low-medium heat. Add 1/4 cups of the mixture for each pancake (you should be able to fit around 3 pancakes in the pan at one time) and fry for 2-3 minutes each side.
• Whilst the pancakes are cooking make your berry compote. Add the berries, water, chia seeds and vanilla bean paste (if using) to a medium pan and cook over a low heat until the berries have softened. This should take around 10-15 minutes. Ensure to stir the mixture every few minutes making sure it doesn’t burn. Once cooked set to one side.
• Once a batch of pancakes have cooked, transfer them to a plate lined with some kitchen roll to bolt off any excess oil.
• Repeat the process, until all your pancakes are cooked.
• Serve the pancakes on one large plate with the compote in a bowl or drizzled over the top. Add the additional toppings if using and let everyone help themselves at the table. Enjoy!

Recipe Tips

• If you fancy adding more fibre try swapping out half the plain flour for some wholemeal 
• You can freeze any leftover pancakes for up to 3 months. Leftovers also make a nice snack.
• Any leftover compote can be kept in an airtight container, in the fridge for up to 3 days. Great for spreading on toast with some peanut butter.