CHOCOLATE PANCAKES

Chocolate for breakfast? Yes please! Mix it up with filling oats and fresh strawberries and you have a healthy breakfast that will set you up for the day ahead.

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Step 1

Sprinkle the strawberries with the teaspoon of sweetener or sugar and leave them to macerate while you prepare the pancakes.

Step 2

Blitz the oats in a food processor until they resemble a coarse flour (alternatively you can use 40g of instant oat cereal). Beat the eggs and Greek-style yoghurt in a bowl until well combined.

Step 3

Place the blitzed oats in a separate mixing bowl and stir in the cocoa powder, baking powder and sweetener or sugar. Make a well in the mixture and whisk in the egg and yoghurt mixture to produce a smooth batter. Cover the bowl and allow it to rest for 15 minutes.

Step 4

Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat.

Step 5

When the pan is hot, use half of the mixture to spoon three equal-sized amounts of mixture into the pan. After a minute and a half, small bubbles should have risen to the top of the pancakes and the top should be beginning to set. Using a fish slice or spatula, carefully flip the pancakes over and cook for another minute and a half.

Step 6

When cooked, remove from the pan and cover to keep warm while you cook the remaining three pancakes.

Step 7

Stack the pancakes onto two plates, divide the remaining yoghurt and the macerated strawberries between the plates, drizzle with the chocolate syrup and serve!

Step 8

SWAP THIS:Raspberries make a great alternative to strawberries in this recipe. If you like, swap the Greek-style yoghurt for fat-free natural yoghurt.