Fluffy Raspberry & Yoghurt Pancakes
Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 1 1/2 cup wholemeal self-raising flour
- 1/2teaspoons bicarbonate of soda
- 2 free range eggs, lightly beaten
- 1 banana, mashed
- 1/2 cup milk
- 1teaspoons vanilla extract
- 1/3 cup Queen sugar-free maple-flavoured syrup
- 1 1/2 cups Greek-style yoghurt
- 125grams raspberries
- 20grams olive oil spread, melted
- 125grams strawberries, hulled, quartered
- 125grams blueberries
- 2tablespoons pistachio kernels, roughly chopped
Description
This fluffy pancake recipe has Greek-style yoghurt, sugar-free maple syrup, fresh berries and crunchy pistachios - try it for your next brekkie.
Method
Step 1 of 3
Place flour and bicarbonate of soda in a large bowl and whisk to combine. Make a well in the centre. Whisk eggs, banana, milk, vanilla, 2 tbs syrup and 1 cup yoghurt in a medium bowl. Add to well and stir until smooth and combined. Tear half of the raspberries in half and fold through batter. Set aside for 10 minutes to rest.
Step 2 of 3
Brush a large frying pan with a little of the melted spread. Heat over medium heat. Spoon 1/4 cup batter into pan and spread to form a 10cm round. Cook for 2 minutes or until bubbles appear on the surface. Flip over and cook for 2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining spread and batter to make 12 pancakes in total.
Step 3 of 3
Combine strawberries, blueberries and remaining raspberries in a small bowl. Place 2 pancakes on each plate and top with remaining yoghurt. Scatter with berries and pistachios and drizzle with remaining syrup.
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