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Mix the peanut butter, eggs, yoghurt and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
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.
Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.