Crispy Hotcakes topped with Yoghurt and Blueberries


  • 1 3/4 cup self-raising flour (wholemeal)
  • 1 cup fresh blueberries
  • 3 cups fat free yoghurt
  • 1/2 cup apple sauce
  • 1 tsp vanilla extract
  • 1 separated egg
  • Egg whites from 2 eggs


  1.  Beat the egg whites together until you see soft peaks have formed.
  2. In a medium sized bowl combine the flour, 1/2 of the blueberries, vanilla extract, apple sauce, and 2 cups of the yoghurt. Once properly combined, fold in the egg whites.
  3. Heat oil in a frying pan and use 1/4 cup of the batter for one hotcake. When frying, only turn once bubbles have started forming on the surface. They should be golden brown and cooked through.
  4. Once cooked, top each hotcake with some of the remaining blueberries and yogurt. (Serves 6)



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