Healthy summer berry pancakes recipe
These healthy berry pancakes are a big hit for weekend brunches or a delicious dessert. They’re a tasty treat to enjoy all year round – if you can’t source fresh berries out of season, frozen work just as well here.
We use spelt flour in these berry pancakes. Spelt flour is a good source of fibre, magnesium and iron and slightly easier to digest than wheat. Berries are a sweet source of antioxidants, while the dash of cinnamon may help curb sugar cravings.
Serve your berry pancake recipe with a generous dollop of natural live yoghurt. Live yoghurt contains countless ‘friendly’ lactobacillus bacteria. These helpful probiotics help our digestive system run smoothly by aiding the breakdown of food. They also aid the absorption of nutrients and fight against ‘unfriendly’ organisms that are often the cause of stomach upsets.
Making your own natural live yoghurt is easy. Follow Liz’s guide here to find out more about making fabulous ferments at home. Complete your berry pancakes recipe with a drizzle of honey for a delicious pop of sweetness.
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- 80g spelt flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon, plus extra to sprinkle
- 1 medium egg
- 75g plain live yoghurt, plus a little extra to serve
- 4-5 tbsp milk
- 150g summer berries (just thawed if using frozen)
- 15g butter
- Drizzle of raw runny honey
- Sift the spelt flour into a bowl with the baking powder and cinnamon. Make a well in the middle and stir in the egg, yoghurt and milk. Carefully fold in the berries. Set aside for 10 minutes.
- Heat the butter in a large frying pan and spoon four spoonfuls of the mixture onto the pan – you should use all of it up. Cook over a low to medium heat for 2-3 minutes until the base has set, then flip over each pancake and cook the other side until the middle has set, too.
- Serve each pancake with a dollop of yoghurt, drizzle over a little honey and sprinkle with cinnamon.