Healthy Pancake Recipes


  • 160g plain flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 150ml semi skimmed milk
  • 2 eggs
  • 2 tbsp sunflower oil
  • 1½ tsp vanilla extract
  • 2 tbsp 0% fat Greek yoghurt
  • 2 tbsp maple syrup
  • 120g raspberries
  • 1 tbsp toasted flaked almonds


Calories columnFat columnSaturates columnSugars columnSalt column
700 per serving
35% %GDA
23g per serving
33% %GDA
5g per serving
23% %GDA
34g per serving
38% %GDA
0.90g per serving
15% %GDA


  1. Tip the flour and sugar into a bowl and mix together. Make a well in the centre then add the eggs, milk, 5 tsp sunflower oil and 1 tsp vanilla extract, and working from the centre out, whisk until smooth.

  2. Lightly oil the griddle pan with the last of the oil, then wipe off any excess. Heat the griddle pan until hot then pour a small spoonfuls of batter onto the pan. Turn the heat down slightly and fry until you see the bubbles start to rise – about 1-2 minutes. Flip over and cook for another minute until just golden brown and set. Repeat with the remaining batter, wiping the griddle pan if necessary.

  3. Meanwhile, stir the remaining ½ tsp vanilla extract into the maple syrup and mix well.

  4. Pile the pancakes onto serving plates, then top with the Greek yoghurt, berries and vanilla maple syrup and flaked almonds and serve straightaway.