Vanilla and Honey Pancakes

Joel Ferren

Vegetarian, Low Lactose, Nut Free


  • 2 cups all-purpose white flour, sifted
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • 2 Glucerna RTD
  • 2 eggs
  • ¼ cup honey
  • Spray oil for cooking
  • Natural yoghurt + fresh strawberries to serve


  1. Add flour, baking powder and cinnamon to a mixing bowl. 
  2. Whisk together Glucerna RTD, eggs and honey in a separate bowl. 
  3. Add wet ingredients to dry ingredients and combine well. Ensure the batter is lump-free.
  4. Heat a large frying pan over a low-medium heat. Coat the pan with spray oil.
  5. Ladle small amount of batter for each pancake. Cook for 1-2 minutes, until bubbles appear on the surface. Flip the pancakes and cook for a further 30-60 seconds or until golden brown on each side.

Serve with natural yoghurt and fresh strawberries.

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