Strawberry and pistachio traybake pancakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
- Dietary
- Pregnancy-friendlyVegetarian
Whip up a weekend treat or meal prep breakfast for the week without spending ages at the hob. These lovely strawberry and pistachio pancakes are baked in the oven and taste just as good as they look!
Based on six portions, without the optional serving suggestions, each serving provides 315 kcal, 14.9g protein, 46g carbohydrate (of which 13.4g sugars), 8.9g fat (of which 3.6g saturates), 3.6g fibre and 0.73g salt.
Ingredients
For the traybake pancakes
- 2 free-range eggs
- 100g/3½oz 0% fat Greek-style yoghurt
- 150ml/5fl oz skimmed milk
- 50ml/2fl oz maple syrup or runny honey
- 30g/1oz butter, melted
- 1 tsp vanilla extract
- 225g/8oz plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
For the toppings
- 100g/3½oz strawberries, hulled and sliced
- 20g/¾oz pistachios, roughly chopped, plus extra to serve
- 3 tbsp 0% fat Greek-style yoghurt
To serve
- 280g/10oz 0% fat Greek-style yoghurt
- 12 strawberries, hulled and sliced
- maple syrup or runny honey, to serve (optional)
- pistachios, roughly chopped (optional)
Method
To make the pancakes, preheat the oven to 190C/170C Fan/Gas 3½. Line a 23x33cm/9x13in baking tin with baking paper.
Whisk together the eggs, yoghurt, milk, maple syrup, butter and vanilla in a large bowl until smooth.
Sift in the flour, baking powder and bicarbonate of soda, then fold gently until just combined. Be careful not to over mix the batter.
Pour the batter into the tin and spread evenly to the edges.
To add the toppings, scatter the strawberries and pistachios over the batter. Add dollops of the yoghurt over the batter, pressing them in slightly with the back of a spoon.
Bake for 16–18 minutes, or until golden and fully cooked through in the centre.
Leave to cool slightly before slicing into 12 squares. Serve 2–3 squares per person with spoonfuls of yoghurt and more strawberries, plus extra pistachios and a drizzle of maple syrup or honey (if using).
Recipe tips
If making these pancakes as a meal prep breakfast, they are best reheated – we found a minute per portion in a 900W microwave did the trick. If you overdo it they will become a little rubbery, so err on the side of caution when reheating.
