Thursday, July 4, 2013

RECIPE: Strawberry Yoghurt Pancakes

250 g full fat greek or organic yoghurt
2 large eggs
2 tbsp coconut oil
2 – 3 tbsp sugar
1⅓ cup plain flour (sifted)
2 tsp baking powder
1 vanilla pod
pinch of salt
few strawberries, cleaned and sliced

1. Mix yoghurt with eggs and coconut oil. Add sugar, sifted flour, baking powder, vanilla beans from 1 pod and salt. Mix until smooth.
2. Heat a large non-stick frying pan over medium heat. Using about 1 table spoon of the mixture per pancake, cook pancakes: 3 to 4 minutes on one side. Place strawberry slices on each, turn and cook for another 3 minutes.
3. Transfer to a plate. Serve sprinkled with icing sugar or topped with honey.

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