Recipes
Fruity honey crunch pancakes
Tasty wholemeal pancakes topped with crunchy pumpkin seeds and Black Forest fruits make a delicious start to the day
Tasty wholemeal pancakes topped with crunchy pumpkin seeds and Black Forest fruits make a delicious start to the day
(1 votes)
Cook: 20 Mins
Serves: 2
Nutritional Information
Each 338g serving contains
Energy
1910kj
456kcal
1910kj
456kcal
23%
Fat
10.1g
10.1g
Med
14%
14%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
15.5g
15.5g
High
17%
17%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
565kj/135kcal
Typical energy values per 100g:
565kj/135kcal
Ingredients
20g rolled oats
10g Asda Pumpkin Seeds
10g Asda Runny Honey
125g plain wholemeal flour
1 medium egg
300ml semi-skimmed milk
½tsp vegetable oil, for greasing
80g Asda Fat Free Natural Yogurt
80g Frozen for Freshness Black Forest Fruits, defrosted and drained
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
2
Scatter the oats and pumpkin seeds over the tray and drizzle with the honey. Bake for 5-7 mins or until golden and crisp. Set aside to cool.
3
To make the pancakes, put the flour, egg and milk in a mixing bowl and whisk together until smooth and lump free.
4
Pour the oil into a ramekin or small bowl. Heat a nonstick frying pan over a medium heat and brush with a small amount of the oil. Add 4 generous tbsp of the batter to the pan and swirl to coat the base. Cook for 2-3 mins on each side until golden brown then set aside. Repeat with the rest of the oil and batter to make 6 pancakes. Leave to cool completely.
5
For each lunchbox, pack 3 rolled pancakes in the main compartment, then fill a small lidded container with ½ of the yogurt and berries, and pack ½ of the granola in a separate small lidded container, so it says crunchy. Pack with an ice pack or keep refrigerated until ready to eat.
6
To serve, top the pancakes with the yogurt and berries mixture, and sprinkle over the toasted oat mixture