These pancakes are a weekend staple among my weight loss clients. Kids love them do, which is a sure fire sign they aren't some rubbish health food. The only trick is to cook them slowly enough to ensure the middle well cooked.

Serves : 1
Time : 15 minutes
Nut : 500 kcal, 385 g, 28% protein, 6g fibre
Fullness Rating : 6/10

INGREDIENTS (Serves 1)

200g reduced fat Greek yogurt (5%)
Two medium eggs
40g self raising flour
40g strawberries
40g raspberries
40g blueberries
Light spray of oil
Maple syrup (not counted)

METHOD

1. Put a non stick pan on medium heat so you'll be ready to go when the batter is done.

2. Mix the eggs and Greek yogurt together in a bowl until fully blended.

3. Sift in the flour gradually and mix until you have a smooth batter.

4. Spray some oil on the pan and add a tablespoon of batter to one corner. Repeat two more times so you have three pancakes roughly the size of the palm of your hand.

5. Wait a few minutes until you start to see bubbles forming around the edges of each pancake, then flip them and cook the other side till golden brown. Repeat the process until your stack is done (6-9 pancakes)

6. Dress with the chopped berries. Add a bit of maple syrup if you fancy it, or icing sugar.

The only way you can mess this up is by having the pan too hot. You need to wait for the bubbles to ensure each pancake is cooked through.

Kid loves these!! Which is proof they are great ;-)

Enjoy, Lindsay