Wholewheat Blueberry & Banana Pancakes

  • 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

Wholemeal flour gives the nutrition profile of these pancakes an extra boost and they are topped with Greek yogurt for added protein.

Serves 4

  1. In a bowl, whisk 125g 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 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.
  3. ​Transfer to a plate and keep warm. Repeat with the remaining batter to make 12 pancakes.