• Smoothies
• Overnight Oats
• Yoghurt Bowl Topping

• Rich in anthocyanins (antioxidants)
• Vitamin C
• Vitamin K
• Manganese

Blueberry Yoghurt Pancakes

Start your day with a protein-packed breakfast! These Blueberry Yoghurt Pancakes are light yet filling, with creamy Greek yoghurt and fresh blueberries providing a boost of protein and antioxidants. Perfect for a weekend brunch or a healthy, energising start to your morning.

Ingredients (makes ~6 pancakes)

• 170 g Greek yoghurt
• 1 large egg
• 30 g plain flour
• 1 tsp bicarbonate of soda
• 75 g blueberries (or to taste)
• Butter, for greasing the frying pan
• Toppings: maple syrup, extra blueberries, chopped walnuts

Method

1. Prepare dry ingredients:In a small bowl, whisk together the flour and bicarbonate of soda.
2. Mix wet ingredients:In a large bowl, mix the Greek yoghurt and egg until smooth and pale yellow in colour.
3. Combine:Gradually fold the dry ingredients into the wet mixture until just combined. The batter will be quite thick.
4. Add blueberries:Gently stir in the blueberries.
5. Rest:Allow the batter to rest for 15 minutes.
6. Cook:Heat a buttered non-stick frying pan over medium heat. Drop spoonfuls of batter into the pan. Cook until bubbles appear on the surface, then flip and cook until golden brown and cooked through.
7. Serve:Serve warm with maple syrup, extra blueberries, and chopped walnuts.

Tip: For extra protein, try adding a spoonful of your favourite nut butter on top or a sprinkling of seeds!