• 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 500ml kefir
  • 2 tbsp runny honey
  • 4 tsp sunflower oil
  • 320g frozen red berry mix


  1. 1

    Add the flour, baking powder and a pinch of salt to a bowl. Mix to combine and make a well in the centre. In a separate bowl, combine the vanilla extract, eggs, kefir and honey, then pour into the dry ingredients. Gradually combine with a whisk and place in the fridge for 10 minutes to rest. 

  2. 2

    Add 1 tsp sunflower oil to a large non-stick pan on a medium heat. Ladle a quarter of the batter into the pan. Cook for 2-3 minutes on each side until tiny bubbles start to show on the surface, then flip and cook on the other side for another 2 minutes. 

  3. 3

    Transfer the cooked pancakes to a plate and cover with tin foil to keep warm. Add 1 tsp more oil each time you empty the pan and repeat until all the batter has been cooked. 

  4. 4

    Meanwhile, put the berries in a pan and cook over a gentle heat for 5-6 minutes, or until they just start to break down. Serve the pancakes with the compote on top and a drizzle of honey.

Nutritional Details

Each serving provides
  • Energy 1491kj 356kcal 18%
  • Fat 7.6g 11%
  • Saturates 2.4g 12%
  • Sugars 18.7g 21%
  • Salt 1.09g 18%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

57.1g carbohydrate 2.1g fibre 13.1g protein One of your 5 a day

Also in these Scrapbooks

Back to top