Ingredients
The following ingredients have 7 Servings
- 1 cup organic white self raising flour ((or plain/all purpose or light white spelt flour))
- 1 cup wholemeal self raising flour ((or whole wheat flour))
- 2 teaspoons baking powder ((1 tablespoon baking powder if using the other flour options))
- 2 tablespoons raw sugar
- ¼ teaspoon salt ((1/2 teaspoon if using other flours))
- 2 large eggs
- 3 tablespoons light butter (, melted (or any cooking/coconut oil))
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk ((or skim/low fat milk))
- 1 1/2 cups fresh ((or frozen) diced strawberries)
- 2 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 cup light/reduced fat whipped cream
- 1/2 cup greek yogurt
- 1-2 teaspoons icing/powdered sugar ((optional - adjust to suit your tastes))
- (Extra) finely chopped strawberries to garnish
Instruction
- Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
- In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
- Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
- Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
- Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
