About this recipe:Wheatgerm, rolled oats and wholemeal flour make these delicious griddle cakes high in fibre as well as iron and B vitamins. Raspberries or blueberries bring vitamin C to the nutritional party.
140g (5 oz) wholemeal flour
20g (3/4 oz) rolled oats
1 tbsp wheatgerm, preferably toasted
2 tbsp soft light brown sugar
2 tsp baking powder
225ml (8 fl oz) semi-skimmed milk
300g (10 1/2 oz) plain low-fat yoghurt
2 egg whites
225g (8 oz) raspberries or blueberries
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Method Prep:10min › Cook:15min › Ready in:25min
In a large bowl, mix together the flour, oats, wheatgerm, sugar and baking powder. In another bowl, beat the milk with 115g (4oz) of the yoghurt and the egg whites. Add to the flour mixture and stir quickly to moisten the dry ingredients.
Spray a nonstick griddle or frying pan with cooking spray or coat with a teaspoon of olive oil and heat until hot. (Do not use cooking spray near flame.) Use 2 tablespoons of batter for each griddle cake. Ladle into the hot pan, cooking 3 or 4 griddle cakes at a time.
When bubbles show on the surface, lift the cakes with a spatula. If browned underneath, turn over and cook until the other side is golden brown.
Transfer the griddle cakes to heated plates and serve with the berries and remaining yoghurt.
Some more ideas
*Try 100g (3½oz) buckwheat flour in place of the wholemeal flour. *Replace one-third of the wholemeal flour with cornmeal (maize meal) or polenta.
*Batters for griddle cakes or drop scones usually contain vegetable oil or melted butter. Here milk and yoghurt provide the moisture, which makes the griddle cakes significantly lower in fat. *You can store the griddle cakes in the freezer, then thaw quickly in the microwave or toaster, to enjoy as a change from breakfast cereal.