Yoghurt and Poppy Seed Flapjacks
(Makes approx. 20)
500ml (2 cups) Self-Raising Flour
45ml (3 Tbsp) Sugar
30ml (2 Tbsp) Poppy Seeds
2 Extra Large Eggs
250ml (1 cup) Nutriday Vanilla Yoghurt
250ml (1 cup) Milk
Vanilla Yoghurt Cream:
125ml (1/2 cup) Cream
125ml (1/2 cup) Nutriday Vanilla Yoghurt
To make the vanilla yoghurt cream: whip the cream to stiff peaks and fold through the Nutriday vanilla yoghurt.
To make the flapjacks: place the flour, sugar and poppy seeds into a bowl.
Place the eggs, Nutriday vanilla yoghurt and milk together in a separate bowl and whisk until combined.
Add the wet ingredients to the dry ingredients and whisk until smooth.
Heat a non-stick frying pan over medium heat and grease with a little sunflower oil.
Spoon dollops of the mixture into the pan in batches, and cook until bubbles appear on the surface, then turn the pancakes and cook until puffed up and golden.
Place onto a serving dish lined with paper towel
Repeat with the remaining mixture.
Serve with fresh fruit, honey and vanilla yoghurt cream.