Yoghurt Blueberry Pancakes

Yoghurt Blueberry Pancakes
These fluffy toddler pancakes are bursting with antioxidant-rich blueberries and are made with rich, creamy yoghurt instead of milk. 



Whisk egg and yoghurt together.

Add flour and mix until it forms a smooth batter.

Add blueberries, mix through.

Heat a little butter or olive oil in a frying pan on low heat.

Drop spoonfuls of the mixture into the pan to form small pancakes.

Cook until the top has just started to set and the bottom is golden brown.

Flip over, and cook until the other side is golden brown.

Let cool for a few minutes - the berries will be quite hot.


  • You will often see yoghurts advertised as being "probiotic" which means they contain live bacterial organisms which have a beneficial effect on the balance of good bacteria in our digestive systems. Not all yoghurts are probiotic, check the label before buying to ensure that it contains live and active cultures.


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