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Wholemeal pancakes with yogurt and fruit recipe
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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
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:
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Arla Skyr Natural Icelandic Style Yogurt 450g
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Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
1 of your 5-a-day and a source of protein
Each serving contains
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Energy
1165kj
277kcal
14%
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Fat
9g
12%
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Saturates
2g
9%
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Sugars
12g
14%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 34g
Protein 12.7g
Fibre 6.6g
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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