1 Drain the can of Princes Pineapple Chunks in Juice. Chop half of the fruit finely and reserve the remainder.
2 Put the flour and salt into a large bowl and add the egg, milk, yogurt and vanilla extract. Beat together using a hand whisk to make a smooth batter. Stir in the mashed banana and the chopped pineapple.
3 Heat a non-stick frying pan and add a few drops of oil. Cooking in batches, ladle in the batter to make small pancakes. Cook until the batter sets on the surface, then flip over to cook the other side – about 1-2 minutes. Continue until all the batter is used up.
4 Serve the pancakes topped with Greek yogurt and the reserved pineapple chunks.
Recipe courtesy of Princes