Pancakes with this recipe are quick, light, and fruity thanks to yogurt smoothie! The perfect recipe for sweet breakfast lovers.
Ingredients
Smoothie pancakes
- Egg – 1 piece
- Wheat flour – 1.5 cups
- Honey – 1 tablespoon
- Olive oil – 20 ml
- Baking powder – 1.5 teaspoons
- Raspberry-apple yogurt smoothie – 300 ml
- Baking soda – 0.5 teaspoon
- Salt – 1 pinch
To serve
- Raspberry-apple yogurt smoothie – 50 ml
- Raspberries – 70 g
Preparation
Sift the dry ingredients into a large bowl through a fine-mesh sieve. Create a well in the center and pour in the raspberry-apple yogurt smoothie and olive oil. Crack in the egg. Mix everything until the ingredients are combined and form a smooth, uniform batter.
Pour the batter in portions (about ΒΌ cup of batter per pancake) onto a heated, lightly oiled pan. Fry the pancakes on both sides over medium heat until they turn golden brown. Serve the pancakes warm. Drizzle raspberry-apple yogurt smoothie on top. Decorate with fresh raspberries.
