Fluffy Greek Yoghurt and Mixed Berry Choc Chip Pancakes
User Reviews
5
Fluffy Greek Yoghurt and Mixed Berry Choc Chip Pancakes
Description
These pancakes blend self-rising flour or its alternatives with baking powder for leavening, raw sugar for sweetness, and salt for balance. Wet ingredients including eggs, melted coconut oil, vanilla extract, Greek yogurt, and almond milk combine to create a creamy, thick batter. Berries and chocolate chips are folded in gently to avoid breaking fruit but to distribute flavor. Cooking on medium heat and using oil spray prevents sticking.
Unlike many pancakes, these ones do not develop bubbles on the surface because of the thick batter, so doneness is determined by checking that the underside is golden before flipping. Once flipped, cooking continues for a couple more minutes until cooked through. The mix of berries and chocolate creates a contrast of tart and sweet.
These pancakes can be enjoyed for breakfast or brunch, offering a hearty texture with bursts of fruit and chocolate. Their thickness yields a satisfying and substantial bite.
Ingredients
- 2 cups self-rising flour option for light spelt flour, whole wheat or all purpose flour, organic white
- 2 teaspoons baking powder - 1 tablespoon baking powder if using the other flour options
- 2 tablespoons raw sugar
- ¼ teaspoon salt ½ teaspoon if using other flours
- 2 large egg
- 2 ½ tablespoons coconut oil melted
- 1 tablespoon vanilla extract pure
- 1 cup Greek yogurt plain, non-fat
- 1 cup almond milk or milk of choice, unsweetened
- ⅓ cup raspberries or frozen, fresh
- ⅓ cup blueberries or frozen, fresh
- ¼ cup dark chocolate chips or semi-sweet
Instructions
- 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 won't be smooth. Don't worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
- 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 form on these due to thickness. Repeat with remaining batter.
- To serve, dust with a little icing sugar and top with extra berries!
Notes
- Because the batter is thick, bubbles won’t form, so ensure the pancake underside is golden before flipping.
- Nutrition information provided is calculated for one pancake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Pancakes
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 145mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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