Pancakes with Fresh Fruit

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I know this should hardly be a recipe because it’s so straight forward, but it’s great to have something that feels like a treat (pancakes) that’s crispy and yummy with some fresh fruit. The eggs and milk are good sources of protein, milk is rich in calcium and the fruit provides you with vitamin C, betacarotene and fibre. This recipe is from Carol Vorderman’s Detox Recipes

Makes 10-12 pancakes

Pancakes:

  • 70g plain white flour
  • 70g plain wholemeal flour
  • 2 eggs
  • 250ml rice, almond, oat or normal milk
  • oil for frying

Filling

  • Sliced bananas/sliced strawberries/raspeberries/frozen berry mixture/chopped mango/sliced nectarines or peaches
  • Healthy yogurt

Place the flours, egs and milk in a liquidiser and blend to make a smooth batter.

Heat a nonstick frying pan over a high heat. Add some oil. Pour in enough batter to coat the pan thinly and cook for 1-2 minutes until golden brown on the underside.

Turn the pancake and cook the other side for 30-60 seconds.

Turn out on a plate and serve with fruit and yogurt.

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