100g/3½ oz Whole wheat malted cereal, such as Shreddies
200g/7oz wholemeal flour
2tsp baking powder
2tsp ground cinnamon
284ml pot buttermilk
175ml/6fl oz semi-skimmed milk
2 large eggs, beaten
For the jam
1tsp icing sugar + extra for dusting
300g/10½ oz strawberries, hulled and thickly sliced
100g/3½ oz blueberries
200g low-fat natural yoghurt
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Method Prep:10min › Cook:2min › Ready in:12min
Place the cereal in a food processor and whiz until fine in texture.
Pulse in the flour, baking powder and cinnamon until well combined.
Add the buttermilk, milk and eggs and pulse until well mixed. Scrape out the thick batter into a bowl.
Heat a large non-stick frying pan and spoon in tablespoons of the batter approximately four in each batch. Cook for 1-2 minutes each side until golden and puffed. Keep pancakes warm until all the mixture is cooked.
To make the jam, place all the raspberries and 1tsp of icing sugar in a liquidiser or processor and whiz until smooth. Mix the raspberry sauce with the strawberries and blueberries.
Serve the pancakes stacked 2 high, top with the summer berry jam and dust with icing sugar. Serve warm with low-fat yoghurt.
276 cals (13.8% GDA)
4.8g fat (6.9% GDA)
1.6g saturates (8% GDA)
15.7g sugar (17.4% GDA)
0.9g salt (15% GDA)
3 servings of whole grain
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