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Wholemeal pancakes with yogurt and fruit recipe

6 ratings

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

Serves 4 (Makes 8)
Takes 20 mins
278 calories / serving
Healthy
Vegetarian

Ingredients

135g wholemeal flour
1½ tsp baking powder
230ml semi-skimmed milk (or non-dairy milk of your choice)
1 egg
1 tbsp olive oil
125g 0% fat Greek-style yogurt
200g raspberries
100g mango, roughly chopped
2 kiwi fruits, sliced
4 tsp roasted chopped hazelnuts
4 tsp maple syrup (optional)

Source of fibre

Each serving contains

Energy
1165kj
278kcal 14%
Fat
9g 13%
Saturates
2g 10%
Sugars
13g 14%
Salt
0.6g 10%

of the reference intake
Carbohydrate 34.3g Protein 11.7g Fibre 6.7g

Method

Put the flour and baking powder into a bowl and make a well in the centre.
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.
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.
Cook for 1 min each side until golden brown, risen and cooked through.
Repeat until all the mixture has been used up. Serve topped with the yogurt, raspberries, mango, kiwi and hazelnuts, and a drizzle of maple syrup, if using.

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