Cooking instructions

1. Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
2. Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2–3 minutes, until lightly coloured, then turn over and repeat on the other side.
3. Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
4. Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.

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Recipes extracted from Gordon Ramsay’s Ultimate Fit Food by Gordon Ramsay, published by Hodder & Stoughton, £25

Photographer to credit: Jamie Orlando Smith