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HomeAll recipesBreakfast •Blueberry Yoghurt Multigrain Pancakes - Orgran Health and Nutrition

Blueberry Yoghurt Multigrain Pancakes - Orgran Health and Nutrition

  • Serves: 13 10cm (4") pancakes



  • 1 1/4 cups ORGRAN All Purpose Plain Flour
  • 2 large eggs (or ORGRAN No Egg™ Egg Replacer)
  • 1 cup plain full-fat yoghurt (or greek yoghurt or vegan yoghurt)
  • 3 tablespoons milk (or almond, rice or soy milk)
  • 3 tablespoons butter (extra butter for frying pan) (alternatively, use monounsaturated margarine)
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1 cup blueberries
  • maple syrup (optional)


  • Whisk egg (or prepare ORGRAN No Egg™ as per packet instructions) and yogurt together in medium/large bowl.
  • Add milk (or almond/rice/soy milk) if it is necessary to achieve thin texture yoghurt.*
  • Whisk in melted butter (or margarine), lemon zest and vanilla extract.
  • In a separate small bowl, sieve and combine flour, sugar, baking powder and salt.
  • Stir the dry ingredients into wet ingredients.
  • Fry about 3 to 4 mins or until bubbles formed. Flip and cook for another 3 mins or until golden underneath.
  • Add maple syrup for glazing (optional).


  • *Add 2 tbsp milk to regular yoghurt. *Add 3 to 4 tbsp milk to thick or Greek yoghurt.