Whole wheat yogurt pancakes with strawberries

Ingredients

For 1 serving

• Whole wheat flour45 g
• Plain nonfat yogurt100 g
• Eggs1
• Baking powder3 g
• Sunflower oil1 teaspoon
• Strawberries120 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. In a bowl, whisk the egg with the yoghurt, then add the wholemeal flour and baking powder and stir just until no dry flour remains: overmixing makes the pancakes rubbery.
2. Wash and dry the strawberries, hull and slice them.
3. Heat a non-stick pan over medium-low heat and grease it lightly with the oil, wiping it on with kitchen paper.
4. Drop the batter in by the spoonful and cook for 2 minutes, until bubbles appear on top; flip and cook 2 minutes more, until golden.
5. Serve the pancakes with the strawberries and a drizzle of honey.