Pancakes & Berry Compote Yoghurt

A protein-rich breakfast option featuring fluffy pancakes topped with a tangy berry compote and creamy Greek yoghurt.

By @nourishwithrosa_

Original recipe source

Cook time: 20 minutes

Servings: 1

Ingredients

• 0.5 cup frozen blueberries
• 0.5 cup frozen raspberries
• 1 tablespoon maple syrup
• 100 grams Greek yoghurt
• 1 teaspoon maple syrup
• 1 egg
• 2 tablespoons plain flour
• 0.5 teaspoon baking powder
• 1 teaspoon butter
• 150 grams Greek yoghurt
• 0 berry compote prepared from blueberries and raspberries

Instructions

1. Heat a handful of frozen blueberries and raspberries in a saucepan on low heat with a dash of maple syrup for around 10 minutes or until soft.
2. In a bowl, whisk together 100g of Greek yoghurt, 1 teaspoon of maple syrup, and 1 egg until smooth.
3. Add 2 tablespoons of plain flour and 0.5 teaspoon of baking powder to the yoghurt mixture and whisk until a batter forms.
4. Melt 1 teaspoon of butter in a pan over medium heat and cook the pancakes for about 1-2 minutes on each side until golden brown.
5. Serve the pancakes in a bowl topped with 150g Greek yoghurt and the berry compote.