This pancakes recipe features the goodness of raspberries, bananas and natural yogurt.
- 1 cup self raising flour
- 1 egg
- 1 cup milk
- ¼ tsp vanilla
- 1 cup low fat natural yoghurt
- 2 tsp icing sugar (or honey)
- 1 cup frozen raspberries, defrosted
- 1 banana, sliced
- Cooking Spray
- In a large mixing bowl, sift flour and make a well in the centre. Crack egg into centre and pour the milk on top with vanilla essence. Wisk until smooth. Place in fridge for 30 mins.
- Once raspberries have thawed gently mix them with the yoghurt, sugar and set aside.
- Heat a non-stick frypan on med heat with a spray of cooking spray. Pour some of the pancake mixture into the centre of the pan. When it starts bubbling around the edges it is ready to flip over. If making large pancakes it will take around 4 mins each side.
- Place on plate when ready, divide the yoghurt mixture on top, slice banana and enjoy!
Servings: 2 Serving size:526g
|Average Serve||Average 100g|
|Energy||2570 kJ||488 kJ|
|614 Cal||117 Cal|
|Protein||24.7 g||4.7 g|
|Fat, total||9.6 g||1.8 g|
|- Saturated||4.8 g||0.9 g|
|Carbohydrate||99 g||18.8 g|
|- Sugars||38 g||7.2 g|
|Sodium||782 mg||149 mg|
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