Fluffy and flavoursome little numbers, topped with a delicious combination of yoghurt and honey. A real treat!
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.
Place cream cheese and yoghurt in a medium bowl and beat until smooth and combined. Stir in three-quarters of the walnuts.
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.
Repeat with remaining batter to make 8 pancakes. Top pancakes with apricots, walnut yoghurt and remaining walnuts. Serve drizzled with honey.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tip: You can leave out the walnuts. The recipe will then have Weight Watchers 10 ProPoints values per serve.
For more information head to www.weightwatchers.com.Au
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