This recipe uses a basic pancake recipe that you would use for Pancake Day. The big, fluffy pancakes seem to be quite popular throughout the year, but why not the humble crepe based pancake?
Add some protein powder to this recipe and you have an extra boost to this breakfast. You can make up both the fruit filling and pancakes the night before so you so just pour and cook in the morning.
Recipe & Instructions
For The Fruit Filling
- 200g any frozen cherries/blueberries/raspberries
- 1 tbsp chia seeds
- 2 tbsp make syrup or honey
Place all of these ingredients into a bowl and leave in a warm/room temperature place for the fruit to defrost. The fruit will produce juice which will be thickened by the chia seeds as it sits. Mash with the back of a fork to get the filling a little juicier and leave to one side. This can be put in the fridge overnight.
For the Pancakes - makes 10-12
- 100g plain flour
- 2 eggs
- 300ml milk
- 1 tbsp protein powder (optional)
- 1-2 tbsp olive oil to cook
4 tbsp of Greek yoghurt and mixed seeds to serve
Mix the flour eggs and milk together and whisk until you have a smooth batter. You can store this in the fridge over night if you wish (beat a little in the morning).
Heat the oil in a frying pan and cook the pancakes 2-3 minutes on both sides, until cooked and golden.
Keep warm whilst you finish cooking.
To serve, place 1-2 pancakes on a plate (you will have leftovers). Fill one side of the pancake with yoghurt and some fruit filling. Fold over and scatter over the mixed seeds.