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Pancakes with Walnut Yoghurt and Warm Honey

Fluffy and flavoursome little numbers, topped with a delicious combination of yoghurt and honey. A real treat!


  • 1 1/3 cup(s) white self-raising flour, (200g)  

  • 1 tbs caster sugar  

  •  2 medium egg(s), lightly beaten  

  • 1 1/3 cup(s) skim milk, (330ml)  

  • 2 tsp vanilla bean extract  

  • 1/4 cup(s) reduced-fat cream cheese  

  • 150 g Ski Soleil Vanilla Yoghurt  

  • 1/3 cup(s) walnuts, chopped, (35g)  

  •  65 g Weight Watchers Apricots, Halved, Canned, drained, (12 halves)  

  • 1 tbs honey  

  • 4 x 3 second spray(s) oil spray   


  • 1.

    Sift flour into a medium bowl and stir in sugar. Whisk eggs, milk and vanilla in a jug until combined. Make a well in the centre of the flour mixture. Add egg mixture and whisk until smooth and combined. Set aside for 10 minutes.

  • 2.

    Place cream cheese and yoghurt in a medium bowl and beat until smooth and combined. Stir in three-quarters of the walnuts.

  • 3.

    Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 1⁄3 cup (80ml) batter into pan. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until pancake is lightly browned. Transfer to a plate and cover to keep warm.

  • 4.

    Repeat with remaining batter to make 8 pancakes. Top pancakes with apricots, walnut yoghurt and remaining walnuts. Serve drizzled with honey.


Tip: You can leave out the walnuts. The recipe will then have Weight Watchers 10 ProPoints values per serve.

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