Number of persons
4 people
4 people
Preparation time
20 minutes
Ingredients
160 g whole wheat flour
220 ml skimmed milk
1 banana, peeled, cut into pieces
½ beetroot
1 tbsp liquid sweetener (optional)
1-2 tbsp olive oil or olive oil spray, for frying Topping
100 ml low-fat Greek yogurt
1 tbsp strawberry jam without added sugars
200 g mixed red fruit
2 tbsp puffed quinoa
Supplies
large frying pan
large frying pan
Preparation
- Place the whole wheat flour, skimmed milk, banana, beetroot and sweetener (if using) in the blender and blend until smooth.
- Heat the olive oil or olive oil spray in a frying pan. Add small dollops of batter (usually 3-4 at a time) and fry the pancakes on both sides until golden brown.
- Divide the pancakes among plates and drizzle with Greek yogurt. Swirl a teaspoon of jam into the yogurt.
- Garnish the pancakes with the red fruit and puffed quinoa.
