Fruity honey crunch pancakes

Fruity honey crunch pancakes

Tasty wholemeal pancakes topped with crunchy pumpkin seeds and Black Forest fruits make a delicious start to the day

, 04 May 2020

(1 vote)

Fruity honey crunch pancakes
  • 20 Mins

  • Serves: 2

Nutritional Info
Each 338g serving contains
  • Energy

    1909KJ

    456KCAL

    23%
  • Fat

    10.1g

    low

    14%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    15.5g

    low

    17%
  • Salt

    0.34g

    low

    6%
of your reference intake.
Typical energy values per 100g: 565kJ/135kcal.
Ingredients
  • 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
Method
  • 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