Eggs Benedict Pancakes

To celebrate Pancake Day here you find some yummy but still healthy recipes. I always recommend to go for the salty versions that keep your blood glucose level more stable↔️ with the add of tasty good fats. Because remember that good fats make you burn fats

PREPARATION: 10 mins

COOK: 20 mins

Serves 4

Ingredients

200g self-raising whole grainflour

1 tsp baking powder

2 tbsp chopped chives, plus more to serve

200ml Greek yogurt

3 eggs

25g butter, melted, plus extra for frying

For the toppings

4 eggs

4 slices thin-cut fat free turkey

small handful spinach leaves

1. Whisk all of the pancake ingredients together with some seasoning until smooth.

2. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.

3. Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs.

4. To serve, stack the pancakes with a layer of hollandaise* or another sauce, the turkey and spinach leaves in between them, then top with a poached egg. Spoon over more sauce and top with chives and black pepper.

*Hollandaise sauce is quite heavy and calorific. I replace it with an avo spread or a Dijon mustard.