Polenta Pancakes with Berry Compote and Vanilla Yoghurt

Polenta Pancakes with Berry Compote and Vanilla Yoghurt

Makes 12 pancakes

• 1 1/4 cups wholemeal plain flour
• 3/4 cup cornmeal
• 1 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 2 large eggs
• 1/3 cup low fat yoghurt
• 2/3 cup low fat milk
• 1 tablespoon extra virgin olive oil
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 2 tablespoons pure maple syrup
• Your favourite vanilla yoghurt, to serve

Instructions

1. In a large bowl, sift together the flour, cornmeal and baking powder.  Set aside.
2. In smaller bowl, whisk the eggs, then whisk in the yoghurt and milk.
3. Pour the egg mix into the dry ingredients and fold through until just combined.
4. Heat a non stick pan over moderate heat. When the pan is hot, drizzle in a little oil and swish it around, then spoon in large spoonfuls of pancake mix.
5. Cook the pancakes until the bottoms are browned and bubbles start to appear on the surface (approx 2 minutes).
6. Flip and cook until browned on the bottom, about 2 minutes longer.
7. Meanwhile place the blueberries, raspberries and maple syrup in the microwave and cook on full for 2 minutes.
8. Serve the pancakes warm, topped with the berry compote and your favourite vanilla yoghurt

Per Serve (2 pancakes only):  957kJ or 228 calories; P 9g Fat 6g SFat 1.3g CHO 32g Fibre 4g

Per Serve (2 pancakes with berry compote & 1 tablespoon low fat vanilla yoghurt):  1209kJ or 288 calories; P 10.5g Fat 6.7g SFat 1.6g CHO 44g Fibre 5g