California Prune Scotch Pancakes

This is based on a traditional recipe, but tweaked to make them – along with the toppings – a more balanced breakfast. They are also lower in sugar and higher in fibre than the traditional recipe, which (as I say to everyone all the time!!) is much better for health, especially our gut health. This breakfast will give you almost a quarter of your fibre for the day, and rather that it all being from bran like some breakfast cereals, it comes from California Prunes and berries which means you also get micronutrients, polyphenols and the magic ingredient… flavour into the bargain!

Makes: 4
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INGREDIENTS

  •  
  • 150g plain flour
  • 1 ½ tbsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 180g California Prunes
  • 1tsp vanilla extract
  • 100g yogurt
  • 325ml skimmed milk
  • 1 egg
  • 1tbsp melted butter
  • To serve:
  • 50g Greek yogurt
  • 80g Berries
  • Optional: Any toppings you like!

DIRECTIONS

  1. Add all the ingredients to a blender and whizz until smooth.
  2. Heat a good non-stick pan with a little oil and drop in dollops of the mixture, using the back of a spoon to smooth them out into circles
  3. Cook over a medium heat for about 2-3mins, until you start to see them rising, then flip them over with a pallet knife or thin spatula and cook the other side for about 1-2mins.
  4. Transfer to a plate and keep warm in in the oven while you cook the rest.
  5. Serve the pancakes with Greek yogurt and berries to complete the meal.

AUTHOR

Jo Travers BSc RD MBDA

Jo Travers BSc RD MBDA

Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.