Light Wholemeal Buttermilk Pancakes

I'd been meaning to make pancakes for a long time, but hadn't gotten around to doing so until this morning.

These pancakes are made the same way as normal pancakes, but the ingredients will be slightly different from what's conventional. However, there is no impairment of taste. I'd have to say that this was one of the best breakfasts I've had lately. (But, to be fair, my breakfasts usually consists of either scrambled eggs or baked beans with wholemeal toast.)

Ingredients:

1 cup plain wholemeal flour

2 tablespoons brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

1 cup low-fat buttermilk

1 teaspoon olive oil

1 large egg, lightly beaten

2 heaping tablespoons non-fat natural Greek yoghurt

1 handful frozen berries
Cooking spray, to oil the pan

Instructions:

To a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. When finished, make an indentation/well in the middle.

In a small bowl or large Pyrex glass measuring cup, whisk together buttermilk, oil, and egg. Pour buttermilk mixture into the flour indentation, and stir until batter is smooth.

Heat and oil a pan. Scoop two tablespoons of batter onto the pan. Wait a few minutes. When the side facing up starts bubbling and the sides look set, flip the pancake. Cook until the second side is lightly browned. Repeat with the rest of the batter.

Stack the pancakes, pour the yoghurt over the pancakes, and decorate with fruits. Serve.

Tip: Place cooked pancakes in a preheated oven at 90°C (200°F) to keep warm while cooking the remaining pancakes.