Yoghurt Pancakes with Blueberries
These pancakes are thick and delicious. They taste like pancakes but have the thickness of a crumpet. Perfect for a homemade brunch.
From the book
The Sunshine Diet
Delicious recipes celebrating nutritious feel-good food
Simple yet exciting dishes for busy weeknights
Inventive guilt-free treats
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Introduction
These are amazing, I mean seriously amazing, so if you’ve never made pancakes with yoghurt before you have to try these. They are thick and delicious and taste like pancakes but have the thickness of, say, a crumpet. These pancakes are also simple to make and are very moreish and satisfying, so do try them for yourself.
Ingredients
| For the pancakes: | |
| 200g | plain wholemeal flour |
| 1 1/2 tsp | baking powder |
| 1/4 tsp | bicarbonate of soda |
| 125g | fat-free Greek-style yoghurt |
| 75g | blueberries |
| 115ml | skimmed milk |
| 1 | egg |
| 2 tbsp | agave nectar |
| 1/2 tsp | vanilla extract |
| pinch of salt | |
| To serve (optional) | |
| fresh fruit and honey |
Method
Mix all the pancake ingredients together in a mixing bowl until well combined (the batter will be thick). Leave to stand for 10 minutes.
Heat a skillet or pancake pan over a medium to high heat until nearly smoking. For each pancake, spoon around 3 generous tablespoons of the mixture into the hot pan, gently spreading it out to about 8cm in diameter (each pancake will be thick). Leave it to cook for 3-4 minutes on one side. Once you start seeing bubbles appear on the surface and the underside is golden, it’s ready to flip. Carefully turn the pancake over and cook the other side for another 3-4 minutes until golden brown.
Transfer the cooked pancake to a plate, cover with foil and keep warm, while you cook the remaining pancakes in the same way (to make 8 in total).
Serve the pancakes on their own or, if you like, serve with fresh fruit and a drizzle of honey.
Reviews
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