Add 200g self raising flour to a large bowl with a pinch of salt & 175g Greek yoghurt, then mix until it forms a dough.
Roll the dough out on a floured surface to approx 2cm thick, then use a 5-7cm round pastry cutter (or cut round pastry cutter (or cut around a large mug) to cut 4 or 5 muffins.
Heat a large, non-stick frying pan over a very low heat, then add the muffins.
Griddle for around 6-8 mins on each side or until fluffy and risen.
Mash banana and strawberry, add egg and flour. Combine well.
Grease a pan with butter or cooking oil ( I prefer olive oil), make sure it’s in a medium heat and then when it’s hot add 2 spoonfuls of mixture per pancake.
Once air bubbles appear, flip and cook for further minute.
Serve warm with maple syrup
You can change out the different type of berries to blueberries, raspberries or blackberries.
Preheat oven to 325°F and line 2 baking sheets with parchment paper.
Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.
Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.
Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than 1/8-inch as they puff up quite a bit when baking.
Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.
Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!
Heart Healthy Meals 