Lanitis Pancake Cereal

Method

• In a mixing bowl, combine together the eggs, honey and milk. Use a wire whisk to whisk well.
• In a second bowl, add the flour and baking powder and mix together with a spoon.
• Combine the wet and dry ingredients together, by adding the flour and baking powder into the first bowl, and whisk well.
• Heat the frying pan over medium heat.
• Add a splash of olive oil into the pan and lightly grease the base using paper towel. Dispense the pancake batter into the frying pan (about a teaspoon for each mini pancake). Cook the mini pancakes for 2-3 minutes on each side and on low heat.
• Follow the same procedure for the rest of the pancake batter.
• Let the pancakes cool down.
• Serve in a bowl with Lanitis Fresh 100% Cypriot Milk 3%.
   

Nutrition Facts Table

Amount Per Serving (without milk)

§  134 kcal calories, 7%

§  5g Fat, 6%

-        1g Saturated Fat, 5%

§  18g Carbohydrates, 7%

-        3g Sugars

-        3g Fiber

§  5g Protein, 9%

* % of the reference intake for an average adult (8400Kj/2000 kcal)

*  Nutrition Facts Table and the symbols refer to the standard recipe and not to the serving suggestions.

* The recipe is exclusively made for Lanitis Fresh 100% Cypriot Milk 3% and is signed by Dimitra Panagi – Clinical Dietician & Nutritionist.