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To make your yogurt and pancake batter:
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Peel your bananas, put them into a large bowl, and mash them with a fork.
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3
Add the coconut and the yogurt and mix well.
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Put this to one side until needed and get started on your pancakes.
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5
Crack your egg into a large mixing bowl.
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Add your flour, milk, baking powder, and a pinch of sea salt.
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Whisk everyting together until youve got a lovely, smooth batter.
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8
Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.
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9
To cook your pancakes:
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Put a large frying pan on a medium heat and add half the butter.
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When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan.
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Each ladleful will make 1 pancaketheyre quite small, so you can cook several t a time.
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Cook for 1 to 2 minutes and use a turner (spatula) to flip them over when they start to brown on the bottom and get little bubbles on the top.
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When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again.
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Keep going until all the batter is used up.
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16
To serve your pancakes:
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Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango, and wedges of lime fr squeezing over.
