Use wholemeal flour to give a healthy twist to traditional pancakes. Top with mixed berries and yoghurt for a delicious breakfast.
This meal is low calorie and provides 172kcal, 9.2g protein, 25.4g carbohydrate (of which 7g sugars), 3.9g fat (of which 0.8g saturates), 5g fibre and 0.2g salt per portion..
Place the flour into a bowl. Beat the egg, milk and oil together, then slowly add to the flour. Stir the mixture until a smooth batter forms. Leave to stand for about 20 minutes, then stir again.
Spray a nonstick frying pan with oil. When the oil is hot, add 2 tablespoons of the pancake mixture and shake the pan so that it spreads. Cook the pancake for 2 minutes, or until the underside is lightly browned. Turn over and cook the other side for a further minute.
Keep the pancake warm while you cook the rest. The mixture should make 8 pancakes in all. Divide the pancakes between 4 plates, top the pancakes with the mixed berries and yoghurt and serve.
