Breakfast Plan | Granola Yoghurt and Pancakes | 4 Meals | 2 Portions Each
Choc Caramel Granola Yoghurt, Blueberry Granola Yoghurt, PB 'n' J Pancakes, Berry Cream Pancakes
Make mornings extra special with this selection of indulgent pancake stacks and delicious granola and yoghurt bowls.
This tasty and super speedy selection includes two portions of each of the following:
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For recipe-specific nutrition, please see individual recipes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 unit(s)
Pancakes
(Contains: Milk, Egg, Cereals containing gluten)
60 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
140 grams
Red Berry Compote
100 grams
Cream Cheese
(Contains: Milk)
1 unit(s)
Lime
125 grams
Blueberries
640 grams
Natural Coconut Milk Yoghurt Alternative
240 grams
Granola
(Contains: Cereals containing gluten May contain traces of: Nuts, Milk, Soya)
80 grams
Salted Caramel Sauce
(Contains: Milk)
40 grams
Hazelnuts
(Contains: Nuts May contain traces of: Nuts)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
Not included in your delivery
1 tsp
Sugar
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Warm 4 pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.
c) Spread the peanut butter over the warm pancakes.
d) Drizzle 2 packets of the red berry compote over the pancakes.
e) Stack your pancakes (2 per person) on 2 serving plates.
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the pancakes.
b) Warm 4 pancakes by popping them in the toaster for a couple of mins. If you're using the oven, pop the pancakes onto a baking tray and into the oven to warm through, 2-3 mins.
c) In a medium bowl, combine 2 packets of red berry compote with the cream cheese, then spread the red berry cream evenly over the warm pancakes.
d) Stack your pancakes (2 per person) on 2 serving plates.
a) Zest and juice the whole lime into a large bowl, then add the blueberries and 1 tsp sugar. Stir to dissolve the sugar.
b) Divide four packets of coconut yoghurt between 2 serving bowls.
c) Scatter 2 packets of granola over your yoghurt, then top with the lime and blueberry mixture.
a) Divide 4 packets of coconut yoghurt between 2 serving bowls, then swirl through three-quarters of the salted caramel sauce.
b) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
c) In a medium bowl, combine the chopped hazelnuts with 2 packets of granola and all the chocolate chips.
d) Top your salted caramel yoghurt with the hazelnut and chocolate granola mixture.
e) Finish with a drizzle of the remaining salted caramel sauce.
