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Wholemeal pancakes with yogurt and fruit recipe

Wholemeal pancakes with yogurt and fruit recipe

6 ratings

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These pancakes are made with wholemeal flour and served with a rainbow assortment of fruit making this breakfast plate a source of fibre. They make a bright and hearty start to the day. See method

Ingredients

  • 135g wholemeal flour
  • 1½ tsp baking powder​
  • 230ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
  • 1 egg
  • 1 tbsp olive oil
  • 125g Arla Skyr Natural Icelandic Style Yogurt
  • 200g raspberries
  • 100g mango, roughly chopped
  • 2 kiwi fruits, sliced
  • 4 tsp roasted chopped hazelnuts
  • 4 tsp maple syrup (optional)

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein
  • Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
    Finely filtered to remove impurities, this fresh milk lasts for longer

Perfect with:

  • Arla Skyr Natural Icelandic Style Yogurt 450g
    Arla Skyr is a thick and creamy, fresh tasting yogurt that's naturally high in protein
  • Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
    Finely filtered to remove impurities, this fresh milk lasts for longer
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    1165kj
    277kcal     14%

  • Fat

    9g 12%

  • Saturates

    2g 9%

  • Sugars

    12g 14%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 34g Protein 12.7g Fibre 6.6g

Method

  1. Put the flour and baking powder into a bowl and make a well in the centre. 
  2. Mix the milk and egg together in a jug until fully combined, then gradually add to the well whilst mixing with a fork until you have a smooth batter. 
  3. Heat a little of the oil in a large frying pan over a medium heat. Spoon a small serving spoon (about 45-50ml) of the pancake batter into the pan; repeat and cook two pancakes at a time. 
  4. Cook for 1 min each side until golden brown, risen and cooked through. 
  5. Repeat until all the mixture has been used up. Serve topped with the skyr, raspberries, mango, kiwi and hazelnuts, and a drizzle of maple syrup, if using.

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