Page 68 - Healthy food

Healthy batters

PANCAKES Don’t let special dietary
requirements get in the way
of a happy Pancake Day.
Use our fruity wholewheat
for everyone recipe or get flipping with
vegan and gluten-free ideas

Wholewheat blueberry
and banana pancakes

prep 10 min cook 4 min per pancake serves 4
vegetarian

350g reduced-fat Greek-style yogurt
1tsp vanilla extract
1 ripe banana (100g peeled weight),
mashed
Grated zest 1 lemon, plus 2tbsp juice
1 egg
100g wholemeal flour
1½tsp baking powder
2tbsp milk
250g fresh or frozen
blueberries
Spray sunflower oil
4tsp runny honey

1 In a bowl, whisk 125g
Wholewheat blueberry
and banana pancakes of the yogurt with the
vanilla extract, mashed
banana, lemon zest and
juice, egg, flour, baking
powder and milk until smooth.
Stir in half the blueberries.
2 Spray a large non-stick frying pan with
sunflower oil and set it over a medium
heat. Put of the batter (about 2tbsp)
into the hot pan to make 1 pancake.
Cook for 2 min until small bubbles
appear on top, then flip carefully. Cook
for another 1½–2 min until golden on
both sides. Transfer to a plate and keep
warm. Repeat with the remaining batter
to make 12 pancakes.
3 Serve 3 pancakes per person,
topped with the remaining yogurt and
blueberries and a drizzle of honey.

1

PER SERVING (3 PANCAKES)
243kcal 3.9g fibre
4.4g fat 10.8g protein
2.1g saturates 0.2g salt
38.1g carbs 195mg calcium
19g sugars 1.3mg iron

68 HEALTHY FOOD GUIDE FEBRUARY 2018