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Shredded wheat, honey & mini egg filled pancakes - perfect for breakfast on Easter morning!
Place the flour, baking powder and salt in a bowl and crush and sprinkle in the shredded wheat.
Crush the mini eggs into a crumble with a mortar and pestle and add to your mix.
Add the vegetable oil, egg, soya milk and honey and whisk until smooth.
Cook your pancakes until golden and serve with mini eggs and a drizzle of maple syrup.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul