Fluffy Wholemeal Raspberry Pancakes

Looking for a healthier alternative to regular pancakes this weekend? Try this wholemeal version packed with fibre and just the right amount of raspberry sweetness!

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Ingredients:

Makes a big batch!

Pancakes

  • 1 1/2 cups low fat milk, or milk of your choice
  • 1 free-range egg
  • 2 teaspoons organic vanilla essence
  • 2 cups wholemeal self-raising flour, sifted
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 cup Natvia natural sweetener granules or another sugar alternative
  • ½ cup fresh or frozen raspberries

 Topping

  • ½ cup fresh or frozen raspberries
  • 1 teaspoon Natvia natural sweetener granules or another sugar alternative

 Method:

  • Whisk milk, egg and vanilla together in a bowl.
  • In another large bowl, combine the flour and bicarbonate of soda. Stir in the natvia. Make a well in the centre and add the milk mixture, whisking until combined.
  • Add the raspberries and gently stir through the pancake mixture.
  • Heat a large non-stick frying pan over medium heat.
  • Cook pancakes in batches using 1/4 cup of the mixture per pancake. Once bubbles appear on the surface, flip the pancake to brown on the other side.
  • Transfer to a plate and cover loosely with foil to keep warm until all the mixture is gone.
  • To make the topping, heat the raspberries and natvia in a small saucepan on medium to high heat until the raspberries collapse and are heated through.
  • Serve with a dollop of thick Greek yoghurt.
  • Enjoy! x

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