Fluffy breakfast pancakes with yogurt, cocoa honey and fruits


  • 1 tsp baking powder
  • 150ml semi-skimmed milk
  • 1 tsp vanilla essence
  • 1 tbsp olive oil
  • 400g raspberries
  • 400g strawberries, halved
  • 1 large banana, sliced
  • 125g low-fat Greek yoghurt
  • 4 tsp of cocoa honey


  1. Separate the eggs and place into two separate bowls. Add the flour, baking powder, milk and vanilla essence to the yolks. Whisk together until smooth.
  2. Whisk the egg whites until soft peaks are formed, then gently fold half of them into the bowl with the yolks. Add the remainder and continue to fold until almost all the egg white has disappeared – it’s fine if a few small lumps still remain.
  3. Brush a non-stick pan with the olive oil and put over a medium heat. Pour a quarter of the mix into the pan and cook for 1-2 minutes on each side. Repeat until you have four pancakes. Serve each pancake piled with the fruit, a dollop of yoghurt and a drizzle of warmed up cocoa honey.