Blueberry, Lemon and Greek Yoghurt Breakfast Pancakes
Rise and Shine with these delicious Blueberry-Lemon Pancakes. As an option serve with an extra dollop of greek yoghurt and blueberries.
Equipment
Ingredients
- 200 g Flour plain white
- 1 tsp Bicarbonate Of Soda
- 2 tsp Granulated Sugar
- 1 Lemon Zest of 1 lemon
- 175 ml Semi Skimmed Milk
- 1 Egg large, free range
- 50 g Greek Yoghurt
- 200 g Blueberries
- 2 tsp Sunflower Oil
- 1 tbsp Honey to drizzle
Instructions
- Combine the flour, bicarbonate of soda, sugar and lemon zest in a large stainless steel bowl and make a well in the middle.
- In a jug, whisk together the milk, egg and greek yoghurt. Pour the mixture into the well and whisk until you have a nice smooth batter.
- Heat a pancake pan over a medium heat and coat the pan with a little bit of oil. Spoon three dollops of the batter to form 3 pancakes and top the batter whilst it's still soft with a couple of blueberries. Cook for about three minutes on each side.
- Serve 3 pancakes each, scatter them with some blueberries and drizzle over the runny honey.
Nutrition
Calories: 292kcal | Carbohydrates: 54g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 317mg | Potassium: 307mg | Fiber: 7g | Sugar: 15g | Vitamin A: 139IU | Calcium: 90mg | Iron: 2mg
