Chocolatey wheat squares

A high fibre, low fat, chocolatey snack for lunchboxes. They can be prepared quickly to bake alongside any oven cooked dinner to get the most out of turning your oven on!

Prep:

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Cook:

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Fast & Easy

High Fibre

4 wheat biscuits such as Weetabix

200ml water

40g cocoa powder

4 eggs

175g of raspberry or cherry yoghurt

Add the water, cocoa powder, eggs and yoghurt and mix with an electric whisk until thoroughly combined.

Pour the mixture into a greased and lined baking tray.

Bake at 180^oC for 25 minutes.

Nutritional Information

Tips

Use some wholemeal or oat flour to increase the fibre in this recipe.
Leftover pancakes can be kept in airtight container in fridge for a few days or frozen and reheated as needed.

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