Vanilla Chai Greek Yoghurt Pancakes

Something for the weekend?

This makes 12 Pancakes to share and can have any topping so everyone is happy.

Delicious sweet or savoury and leftovers are delicious warmed through.

Photo shows them served with greek yoghurt, peaches, strawberries and honey.

Serves 4 –  it makes 3 Pancakes each

Calories  392, Protein 17.5g, Carbs 48.25g, Fiber 3.75g and Fats 15.35g


  • 300g 0% Fat Greek Yoghurt
  • 2 Large Eggs
  • 30g Melted Butter
  • 1 Tbsp Golden Caster Sugar
  • 1 Tbsp Vanilla Bean Paste
  • 100g Plain Flour
  • 125g Self Raising Flour
  • 1 Tbsp Chai Seeds
  • 1 Tbsp Coconut Oil

You Will Need:

  • Liquidiser
  • Scales / Measuring Spoons
  • Spatula
  • Non Stick Frying Pan
  • Fish Slice
  • Low temperature heated Oven with plate to keep pancakes warm
  • Add greek yoghurt, then eggs, then flour, sugar, vanilla bean paste and melted butter into liquidiser and blitz until smooth

  • Add chai seeds and stir in well

  • Heat 1/2 tsp oil in pan, add batter and cook over a medium high heat until top starts to bubble

  • Flip and cook for a minute

    Pop pancake in oven on a low heat and repeat previous stage until all pancakes cooked

  • Add toppings of your choice and enjoy 🙂

    Leftover pancakes last well for 2 days in fridge in an airtight container.

Chicken Fajitas (GF DF)

These are a real sharing delight.

You can add to them with wraps, avocado, salsa or enjoy as they are with salad.

Serves 8

Macros per serving:

Calories 268, Protein 48.5g, Carbs 5.63g, Fiber 1.13g and Fats 5.13g


  • 1250g Chicken Breast
  • 160g Red Onion
  • 100g Red Pepper
  • 100g Green Pepper
  • 100g Yellow Pepper
  • 4 Tsp Chilli Powder
  • 2 Tsp Ground Coriander
  • 3 Tsp Ground Cumin
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Sea Salt
  • Juice of Half a Lemon

You will need:

  • Pre Heated Oven 200C Conventional 180C Fan
  • Meat Chopping Board
  • Sharp Knife to cut meat
  • Vegetable Chopping Board
  • Sharp Knife to chop vegetables
  • Large Mixing Bowl
  • Spatula
  • Measuring Spoons / Scales
  • Lemon Squeezer
  • 2 x Large Baking Sheets
  • Foil
  • Put your lemon juice, spices and seasoning into a bowl.

    Mix until well combined

  • Cut your chicken breast into strips on your meat bard with meat knife

    Add to large bowl and mix until thoroughly coated

    Cover and pop in fridge for 30 minutes to overnight. The longer you leave it the more flavour is absorbed.

  • On Vegetable chopping board cut your onion into wedges

  • Deseed, top and tail peppers and cut into strips

  • On your foil lined baking sheets spread your seasoned chicken and put vegetables around side

    Pop in oven and cook for 25 minutes

  • Once cooked pop in a large serving dish and share

    Any leftovers are amazing cold, if you have any leftovers…