I’ve been trying to find new ways to eat yoghurt lately. I was craving pancakes for lunch today, but I didn’t feel like doing the same old thing again: the cinnamon and sugar route. I wanted something that was going to be delicious…almost unexpected.
Yoghurt is a fantastic replacement to cream. In this recipe it just gives it that extra bit of creaminess that every good pancake needs. And it’s not oily or fatty.
Also, this recipe is extremely versatile. I didn’t go out and buy any fancy ingredients, I just used what I could find in the fridge and the cupboards. You can do the same if you like.
But I must tell you, I was so excited with how well these flavours went together!
I had a bag of lemons that needed to be used and some rooibos tea that I’d been neglecting. Then I got a strange idea to use things that you would for tea in a pancake instead! If you love pancakes, have a sweet craving and want to try and keep it healthy – give this recipe a try.
I LOVED the different textures I got from the creamy yoghurt, the crunchy nuts, the soft pancakes, and the silky syrup. The rooibos and tangy lemon work so well together, and the honey adds that touch of delicious sweetness that pull it all together.
Time: +/- 30 minutes total prep and cooking time
Serves: 2 – 4
- 250 ml (1 cup) gluten-free flour (you can use normal flour here as well)
- 375 ml (1.5 cups) low fat milk
- 1 large egg
- 1/2 t margarine
- 1 T sugar
- pinch of salt
- 1 rooibos teabag
- 5 ml olive oil or maragine for frying
- 1 lemon (juice and zest)
- 1 T brown or caramel sugar
- 3 – 4 T water
Honey yoghurt / garnishes
- 4 – 5 T plain low fat yoghurt
- 1 – 2 t honey
- 2 t diced almonds (optional garnish)
- lemon slices (optional garnish)
- Open the teabag and grind the rooibos until it resembles a powder. (It doesn’t have to be perfect and you don’t even have to use a grinder if you don’t mind the coarse bits).
- Melt the margarine in a microwave cup for 10 – 20 seconds.
- Add the remaining pancake ingredients with the rooibos and melted maragarine into a mixing bowl. Whisk until a smooth batter forms.
- Fry the pancakes in a pan on both sides until lightly golden brown or cooked through.
- In a small pot, add the ingredients for the lemon syrup. Stir on a low heat until a syrup forms. It shouldn’t be watery or too thick. Take off heat just before you are ready to serve the pancakes.
- Mix the honey and yoghurt together and spread a teaspoon or two onto each pancake.
- Roll each pancake and add a dollop of the honey yoghurt on top. Drizzle with the lemon syrup, diced almonds and a drop of honey.
- Serve while the pancakes and lemon syrup are still slightly warm and enjoy!