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Mini Choc Honey Hotcakes

Mini choc honey hotcakes



 2 x large eggs

1 cup buttermilk

2 tsp honey

1 tsp vanilla essence

1 cup self-raising flour

1 tbs cocoa powder

Canola or olive oil cooking spray

250g punnet strawberries, halved

1 tbs maple syrup

Reduced fat vanilla yoghurt, to serve


  1. Whisk the eggs with buttermilk, honey and vanilla.
  2. Sift flour and cocoa into a large bowl. Make a well in the centre, add buttermilk mixture and whisk to combine ingredients and produce a smooth batter.
  3. Heat a large non-stick frying pan and lightly grease with cooking spray. Drop tablespoons of the batter into hot pan, allowing room for spreading.
  4. Cook over a medium heat until bubbles start to appear on the surface of batter. Turn hotcakes and cook other side until golden. Remove from pan and keep warm.
  5. Continue with remaining batter, re-greasing pan with cooking spray as necessary.
  6. Mix strawberries with maple syrup.
  7. Serve warm hotcakes topped with strawberries and yoghurt.

Nutrients Per Serve

Energy 1278kJ
Total Fat 5.6g
Saturated Fat 2.2g
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.5g
Protein 13.5g
Carbohydrate 47.7g
Fibre 2.5g
Sodium 364mg
Serves Makes 14
Preparation Time 10 minutes
Cooking Time 20 minutes