Sunday, 5 January 2014

Wholegrain berry pancakes

I love pancakes as much as anyone, but smothered in maple syrup and ice cream and made with white flour and plenty of butter they aren't such a healthy choice. But pancakes can be healthy! Make them with wholemeal flour and skim milk, add plenty of fruit and top with reduced fat, low sugar natural yoghurt and extra seeds, my version makes a healthy and filling breakfast sure to keep you going. (They make a great snack in pikelet form too!)

Wholegrain berry pancakes

1C SR wholemeal flour
1C skim milk
1 egg
2 Tbsp chia seeds
1 heaped Tbsp honey
1C frozen berries

To serve:
Extra berries
Sliced banana
Dollop plain reduced fat, low sugar yoghurt
Sprinkle sunflower, pepita and linseeds

1. Combine flour, milk, egg and chia seeds in a bowl until just combined.
2. Cook one at a time in a small frypan over medium heat with a teaspoon of margarine or spray oil.
3. Immediately press berries onto the surface of the pancake.
4. When the pancake starts to bubble and holes appear, flip.
5. Repeat to make the remaining pancakes
6. Serve 1-2 pancakes per person topped with extra berries, sliced banana, a dollop of yoghurt and a sprinkle of seeds.

Makes 4 large pancakes or ~8-10 pikelets.

This recipe is also great as pikelets! Have them plain,
topped with yoghurt and extra fruit like the pancakes
or reduced fat ricotta and a drizzle of honey.

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