Orange and Greek Yogurt Pancakes

Ingredients

• 2 Eggs
• 150 ml Milk (3.5% fat)
• 30 g Honey (2 tbsp)
• 150 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• 1 orange
• 1 blood orange
• 150 g small pomegranate (1 small pomegranate)
• 2 tbsp Rapeseed oil
• 200 g Greek yogurt
• 1 pinch cinnamon

Instructions

1. 1.

   Whisk eggs with milk and 1 tbsp honey. Add flour and baking powder, knead into a smooth batter.

2. 2.

   Peel the oranges and slice them. Halve the pomegranate and release the seeds from the fruit.

3. 3.

   Bake 8–12 small pancakes in turn. Heat 1 tsp oil in a pan for each batch. Drop spoonfuls of batter and cook on medium heat for about 3–4 minutes per side until golden brown. Use up the remaining batter similarly.

4. 4.

   Meanwhile, stir the yogurt with the remaining honey and a pinch of cinnamon until smooth. Serve the yogurt with orange slices and pomegranate seeds atop the pancakes.