Soft, fluffy and naturally tangy from natural yoghurt, these pancakes are an easy win for breakfast or brunch. Served with a quick vanilla raspberry compote, they strike the perfect balance between fresh fruit brightness and warm, soft texture.
Ingredients
Ingredients
- ¾ cup milk
- 1 cup Re natural probiotic yoghurt
- 2 eggs
- ½ tsp vanilla paste
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ tsp baking soda
- 2 tbsp sugar
- Pinch of salt
- Oil spray or butter, for cooking
Raspberry compote
- 1 cup raspberries (fresh or frozen)
- 1–2 tablespoons maple syrup or sugar
- ½ tsp vanilla paste
- Squeeze of lemon juice
To serve
- Re natural probiotic yoghurt
- Maple syrup
- Fresh berries
- Hemp seeds
Instructions:
Make the raspberry compote
Make the compote first — raspberries, maple syrup, vanilla and lemon juice in a saucepan over medium heat, 5–8 minutes until thickened. Set aside.Mix the wet and dry ingredients
Whisk milk, yoghurt, vanilla and eggs together. In a separate bowl, whisk flour, baking powder, baking soda, sugar and salt. Combine wet and dry until just mixed — don't overmix.Cook the pancakes
Heat a pan, lightly oiled, over medium heat. Cook pancakes in batches, 2–3 minutes until bubbles form and the base is golden, then flip for another minute.Serve and finish
Serve warm with the compote, a dollop of yoghurt, fresh berries, maple syrup and a sprinkle of hemp seeds.
