2 medium Granny Smith apples, peeled, cored and cut into small pieces
½ bunch rhubarb, trimmed and sliced
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon water
2 cups wholemeal self-raising flour
2 cups reduced fat milk
1 egg, lightly beaten
1 small sized bananas, mashed
Spray olive oil
400g reduced fat Greek Yoghurt
Place apples, rhubarb, cinnamon, lemon juice and water in a medium saucepan. Stir to combine. Cover and bring to the boil.
Reduce heat to medium and simmer for 10-12 minutes or until fruit is tender. Set aside.
Place flour in a large mixing bowl. Make a well in the centre. In another smaller mixing bowl, combine milk, egg, and mashed banana. Pour banana mixture into well and whisk until smooth.
Spray a large, non-stick frying pan with oil. Heat over medium heat. Spoon ¼ cup of pancake mixture into the pan. Cook for 2-3 minutes or until bubbles appear. Turn. Cook for 1 to 2 minutes on the other side. Transfer to a plate and repeat with remaining mixture.
Place pancakes on plates. Top with stewed winter fruits and yoghurt.