Pancakes with mixed berries and crème fraiche or yoghurt

This ultra-simple no-cook topping idea is perfect for a quick and tasty brunch or pancake day menu. Find our base pancake recipe here.

Beginner

Breakfast, lunch, dinner or snack

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Ingredients Checklist:

Makes two portions. Berry topping:

100g mixed fresh/frozen berries
50g yoghurt or crème fraiche

Vegan option recipe below in modifications

Allergens:

Contains milk

Nut-Free

Recipe by Dietitian Cath Fogarty

Modifications

Equipment

Preparation

Try your favourite plant-based yoghurt for a vegan alternative.

Bowl and spoon

Timings

Approx.: 5 mins

This recipe was designed for children. Your dietitian should help you calculate the right portion for your child. Some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child.

Nutritional content (2 pancakes with berry topping):

332kcals, 5.5g protein, 24.4g fat, 23.6g carbohydrate, 1.1mg iron, 100mg calcium.

Portion Sizes

2 pancakes with mixed berry topping

Full portion 250ml / just over 4 x 60ml syringes	= 229kcal/2.0g protein
Half portion 120ml / 2 x 60ml syringes	= 110kcal/1.0g protein
Third portion 90ml/ 1.5 x 60ml syringes	= 82kcal/0.7g protein

High/Low kcal options

To increase calorie content add 1 tbsp maple syrup (50kcal)

Step 1

Combine mixed berries (100g, defrosted if using frozen) and add crème fraiche or yoghurt (50g).

Step 2

Spoon on top of your pancakes and blend.

Blending Instructions

Berry topping with 2 pancakes - blend with approximately 100ml water for 3 to 5 minutes. This yields 250ml total blend.

Freezing Instructions

Pancakes are suitable for home freezing! Once made, pop them in the freezer. To use, defrost the pancakes, make the topping and blend.