Fruity honey crunch pancakes
- 20g rolled oats
- 10g Asda Pumpkin Seeds
- 10g Asda Runny Honey
- 125g plain wholemeal flour
- 1 medium egg
- 300ml semi-skimmed milk
- ½tsp vegetable oil, for greasing
- 80g Asda Fat Free Natural Yogurt
- 80g Frozen for Freshness Black Forest Fruits, defrosted and drained
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
Scatter the oats and pumpkin seeds over the tray and drizzle with the honey. Bake for 5-7 mins or until golden and crisp. Set aside to cool.
To make the pancakes, put the flour, egg and milk in a mixing bowl and whisk together until smooth and lump free.
Pour the oil into a ramekin or small bowl. Heat a nonstick frying pan over a medium heat and brush with a small amount of the oil. Add 4 generous tbsp of the batter to the pan and swirl to coat the base. Cook for 2-3 mins on each side until golden brown then set aside. Repeat with the rest of the oil and batter to make 6 pancakes. Leave to cool completely.
For each lunchbox, pack 3 rolled pancakes in the main compartment, then fill a small lidded container with ½ of the yogurt and berries, and pack ½ of the granola in a separate small lidded container, so it says crunchy. Pack with an ice pack or keep refrigerated until ready to eat.
To serve, top the pancakes with the yogurt and berries mixture, and sprinkle over the toasted oat mixture