Yeo Valley Organic yogurt protein pancakes

Yogurt Protein Pancakes with Apple and Cinnamon

Apple, cinnamon, pecan and maple syrup make these yogurt pancakes something special.

Start your day off right with these delicious pancakes! Packed with protein and flavour – they’ll be a hit with the whole family.

  • 30 mins
    (plus 30 minutes cooking time for the compote)
  • Serves 6
  • Beginner


250g self raising flour
2 tbsp golden caster sugar
1 tbsp ground cinnamon
2 free range eggs
200ml Yeo Valley Organic milk
250g Yeo Valley Super Thick 0% Yogurt
Yeo Valley Unsalted Butter

For the compote:

6 green eating apples
1 tsp vanilla bean paste
1 cinnamon stick
1 tbsp water

To serve:

Crushed pecans
Maple syrup
An extra dollop of Yeo Valley Super Thick


1. First, make the compote. Chop the apples into quarters & remove the core then slice into rough smaller chunks.

2. Add to a saucepan with the vanilla bean paste, the cinnamon stick and the water then pop a lid on and cook on a medium heat for 30 mins until totally soft. Remove the remnants of the cinnamon stick to serve.

3. Next make the pancakes. Add the ingredients for the pancakes to a large mixing bowl & gently bring together being careful not to over beat.

4. Heat a large frying pan on a medium heat & add a small nob of butter. Drop in 1 tbsp. of batter for each pancake. They may spread in the pan so leave enough room.

5. Cook for 3-4 mins until bubbles rise to the surface. Flip them over & cook for another 3-4 mins. Once cooked remove from the pan & put on a baking tray in a warm oven until all the pancakes are ready.

6. Keep cooking in batches until the mixture is all used up.

7. Serve a generous stack with a good dollop of Yeo Valley 0% Super Thick Yoghurt, a tbsp. of the apple compote, some crushed pecans & a drizzle of maple syrup.

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