Wholemeal Pancakes with Low-Fat Yogurt
A vegetarian breakfast for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 562 kcal, 36g protein, 69g carbs, 16g fat and 10g fibre per serving (approximate)
- About 15 minutes, preparation and cooking
- Estimated cost £1.56–£1.79 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 80g wholemeal flour
- 2 eggs
- 150ml semi-skimmed milk
- 100g low-fat yogurt
- 50g blueberries
Method
- Whisk wholemeal flour, eggs and semi-skimmed milk into a smooth batter and leave it to stand for 2 minutes.
- Lightly grease a non-stick pan, then cook small pancakes for 1-2 minutes per side.
- Serve with low-fat yogurt and blueberries.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs, Milk. This is not a label check and is not an allergen-free guarantee; always read the packaging.
Similar breakfast recipes
- Protein Waffles with Greek Yogurt and Berries – 562 kcal, 52g protein
- Garlic Mushrooms with Poached Egg on Sourdough – 555 kcal, 30g protein
- Turmeric Scrambled Eggs on Rye Toast – 549 kcal, 31g protein
- Overnight Oats with Banana – 520 kcal, 19g protein