Feeding your family delicious and nutritious meals can be tough – especially when trying to lose baby weight. As busy mums ourselves, no one understands this better than us. So, we’ve made it easy with our 28 Day Weight Loss Challenge!
With blueberries and yoghurt, these pancakes are a healthy version of a breakfast favourite, sure to make you feel great and give you plenty of energy.
Ingredients (Makes 1 serve)
- 1 free-range eggs (50 grams)
- 1/3 cup reduced-fat milk of choice (87.5 mls)
- 1/2 cup wholemeal self-raising flour (60 grams)
- 1 tablespoon reduced-fat Greek natural yoghurt (20 grams)
- 1/2 teaspoon vanilla extract (2.5 mls)
- 1 teaspoon extra virgin olive oil (5 mls)
- 1/2 cup blueberries, fresh or frozen (120 grams)
- 2 tablespoons water (40 mls)
- 1/2 teaspoon lemon juice (2.5 mls)
- 1 teaspoon flaked almonds (4 grams)
Method (Prep Time: 5 mins – Cooking Time: 12 mins)
- Whisk together egg, milk, flour, yoghurt, vanilla and oil.
- Heat a non-stick frypan over a medium heat.
- Pour ¼ cup measure of the batter in the pan at a time. After 1-2 minutes, when the batter starts to bubble on top, flip the pancake over and cook on the other side for another minute or two until golden brown. Repeat with remaining batter until all pancakes are cooked.
- While pancakes are cooking, place the blueberries in a microwave-safe dish with water and microwave on high until the berries have collapsed and liquid has reduced and become syrupy. Stir through lemon juice.
- Pour blueberry syrup over pancakes to serve and top with flaked almonds.
Next month’s theme is WINTER! – Perfect for the chilly weather, SUPER easy to whip up and still just as healthy.
If you are curious about the 28 Day Challenge recipes then we have a 28 Day Challenge recipe pack for you to try HERE.
Find a delicious range of healthy recipes, packed full of energy boosting ingredients and nutrients together with easy to achieve exercise.