Yoghurt and Blueberry Pancakes


5 Mins Prep + 10 Mins Cooking

high protein pancakes

Serves 8 I Per serve: 640 Kj (152 cal)



1 Cup Self-Raising Flour

1/4 Cup Caster Sugar

1/4 Cup Milk Powder

1 Egg, lightly beaten

1 1/4 Cup Natural Yoghurt

3/4 Cup Milk


1 tablespoon Yoghurt

1/2 Cup Blueberries


  1. Combine flour, sugar and milk powder in a bowl.

  2. Combine egg, yoghurt and milk in a separate bowl.

  3. Pour milk mixture into dry ingredients and stir to combine.

  4. Heat butter in a medium non-stick frying pan over medium to low heat. Spoon 2 tablespoons of batter into pan to make a pancake.

  5. Cook for 2-3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through.

  6. Transfer to a plate. Cover to keep warm.

  7. Repeat with remaining batter.

  8. Serve with a tablespoon natural yoghurt and blueberries

BreakfastRuth Burton