Lemon & yogurt pancakes
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Perfect for stashing in the freezer for days when you suddenly fancy pancakes – this make-and-freeze stack is ready in a flash.
Ingredients
Wholemeal Flour
90 g
Baking powder
0.5 teaspoon(s), level
Bicarbonate of Soda
0.5 teaspoon(s), level
Salt
0.5 teaspoon(s)
Egg, whole, raw
2 medium, raw
0% fat natural Greek yogurt
100 g
Semi Skimmed Milk
150 ml
0% fat natural Greek yogurt
50 g
Honey
30 g
Rapeseed Oil
1 tablespoon(s)
Vanilla Extract
0.25 teaspoon(s), level
Lemon
1 zest(s) of 1
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Mix together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
2
In a separate bowl, whisk together the eggs, milk, yogurt, honey, oil, vanilla extract and lemon zest until smooth. Add the egg mixture to the flour mixture and stir until just blended.
3
Mist a nonstick frying pan with the cooking spray and set over a medium-low heat. Fill a ladle two-thirds full of the batter and pour onto the pan. Tilt the pan so that the batter spreads as thinly as possible. Cook for 1-2 minutes until one side is lightly golden then turn the pancake and cook for another 30 seconds to 1 minute. Slide it onto a plate then repeat with the remaining batter, misting the pan with more cooking spray as necessary, to make a total of 16 pancakes.
4
Serve 2 pancakes per person topped with 25g 0% fat natural Greek yogurt, a handful of fresh blueberries, some pared lemon zest and ½ teaspoon clear honey.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.