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Recipe

Easter Sunday Breakfast: Raspberry and Blueberry Pancakes with Vanilla Yoghurt

By 15/04/2019 No Comments

Serves: 2-4
Pre: 5-10 minutes
Cooking: 10-15 minutes

Ingredients:
1 cup self-raising wholemeal flour
1 tbsp. honey
1 ¼ – 1 ½ cups buttermilk
1 egg
1 tbsp. honey, plus extra to drizzle
125g raspberries
125g blueberries
Coconut oil – for cooking
To serve
Vanilla yoghurt
200g full cream yoghurt
1 vanilla bean pod, seeds removed (or can use paste)

Method

To make the vanilla yoghurt mix together the yoghurt and vanilla bean, set aside in the fridge.

Pour flour in to a bowl and make a well in the centre.

In a jug whisk buttermilk, honey and egg together until well combined.

Pour the wet mixture into the well and mix until a smooth batter forms. Stir the berries through the mixture, reserving a few for the topping.

Heat coconut oil in a large non-stick frying pan. Add spoonful’s of mixture to the pan and cook for 2 minutes on each side. Transfer to a plate to keep warm.

Top pancakes with vanilla yoghurt, berries and a drizzle of honey.

Tips

  • To make into chocolate pancakes, add 1 tbsp. cocoa or cacao to the mixture
  • To make dairy free, swap buttermilk for plant-based milk and top with coconut yoghurt instead
  • Alternative fruit can be used if preferred