Sunday, 7 February 2016

Greek Yoghurt Wholegrain Pancakes with Blueberry Chia Jam

These pancakes are so flipping gooood. Nutritional info: fantastic release of energy because of the wholegrain flour, sweetened with natural sugars thanks to the maple syrup, as well as a great source of vitamin B12 because of the eggs, yoghurt and butter. 

But oh the nutritional crepe will entice you to eat them. 

You are only a few minutes away from pancake heaven with this recipe. They take hardly any time to prepare and serve. Funny enough, they don't take much longer to eat because they're so incredibly more-ish. As well, don't start me on the toppings- these go with anything. Blueberries, more yoghurt, nut butter, nutella, whatever your heart desires! 

Isn't Pancake Day just the best? 

Makes 8 pancakes || Serves 2

100g Wholegrain flour
100ml Milk (whatever you prefer; cow/ almond/ oat etc.)
90g Full-Fat Greek Yoghurt (preferably the brand 'Fage'; it's the proper stuff)
2 tablespoons Maple Syrup
15g Melted Salted Butter
1 teaspoon Baking Powder
2 Free Range Eggs
1/2 teaspoon of Vanilla Extract
1/4 teaspoon of Salt
  1. Sift the flour into a mixing bowl. Some will not be able to sift through, so once you've sifted as much as possible, just tip the remaining grains into the bowl. This may seem pointless but it will result in a much fluffier texture rather than grainy. 
  2. Then mix in the rest of the ingredients and whisk together.
  3. Heat the frying pan on low heat with a little butter.
  4. Once the pan has heated up, add dollops of the mixture. Once air bubbles begin to appear on the surface of the pancake and flip over using a fish slice. 
  5. Allow the other side to become golden-brown also.
  6. Once both sides have been cooked, remove the pancake and place on a cooling rack.
Blueberry Chia Jam || Makes a small jar

150g Frozen Blueberries
2 tablespoons Water
1 tablespoon Honey
1 tablespoon Chia Seeds
1 teaspoon Lemon Juice
1/2 teaspoon Vanilla Essence
  1. Heat blueberries, water and honey for 5 minutes in a small saucepan.
  2. Remove from the heat and allow to cool slightly for 5 minutes.
  3. Add lemon juice, vanilla essence and chia seeds to blender/nutri-bullet style smoothie blender.
  4. Then add in blueberry mixture and blend until smooth. Should only take a couple of seconds.
  5. Transfer into a small jar and store in the fridge for up to a week.

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