Fruity Pancakes

Serves: 4  Fruity pancakes
Prep: 15 minutes
Cook: 15 minutes


  • 125ml skimmed milk
  • 1 egg, beaten
  • 75g wholemeal flour
  • ¼ tsp baking powder
  • 1 tbsp granulated sweetener

To serve: 4 dessert spoons 0% fat Greek style yoghurt.

Healthy boost ingredients

  • 2 apples, cored and finely chopped but not peeled
  • 160g frozen blueberries.

Top tips

You could use most fruits for the filling – try stoned plums, peaches or apricots in season

If you don’t have a non-stick frying pan, lightly spray your pan with pure vegetable oil.


  1. Add the beaten egg to a bowl then beat in the milk
  2. Add the flour and baking powder to another bowl then stir in the egg/milk mixture to make a smooth batter
  3. Meanwhile, add the apple to a pan with the blueberries and heat gently for 5 minutes. Now add the sweetener, cook 2–3 minutes and set aside
  4. Heat a non-stick frying pan. Spoon ¼ of the mixture into a flat pan and gently swirl so the mixture spreads around the pan. Cook each pancake for 1–2 minutes then flip and cook the other side for 1 minute
  5. Add the fruit filling, roll up and serve with a little 0% fat yoghurt.




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