Wholemeal pancakes with yogurt and fruit recipe
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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- Serves 4 (Makes 8)
- Takes 20 mins
- 277 calories / serving
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)
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Shop ingredientsEach serving contains
- Energy
- 1165kJ 277.0kcal
- Fat
- 9g
- Saturates
- 2g
- Sugars
- 12g
- Salt
- 0.6g
of the Reference intake
Carbohydrate 34.0gProtein 12.7gFibre 6.6g
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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 skyr, raspberries, mango, kiwi and hazelnuts, and a drizzle of maple syrup, if using.
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