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Mixed-berry pancakes


  • 2 cups self-raising flour, sifted
  • 1/4 cup caster sugar
  • 4 eggwhites
  • 1 cup reduced-fat milk
  • 1/3 cup no-added-sugar vanilla yoghurt
  • 1 2/3 cups (250g) mixed frozen berries, thawed
  • Canola oil cooking spray
  • 1/2 cup maple syrup


  • Step 1 - Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
  • Step 2 - Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
  • Step 3 - Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.

Recipe Ingredient

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