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–+ Servings

Blueberry, Lemon and Greek Yoghurt Breakfast Pancakes

Print Recipe
Rise and Shine with these delicious Blueberry-Lemon Pancakes. As an option serve with an extra dollop of greek yoghurt and blueberries.
Course Breakfast
Cuisine European
Diet Low Fat
Keyword Greek Yoghurt, Lemon, Pancake
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 Servings
Calories 292
Author Spooning & Forking

Equipment

  • 1 Pancake Pan
  • 1 Stainless Steel Mixing Bowl

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