Rhiannon Lambert is one of the UK’s leading nutritionists specialising in weight management, sports nutrition, eating disorders, and pre/post-natal nutrition. As an evidence-based practitioner, Rhiannon is committed to the benefits of a scientific approach to nutrition. She is also a bit of a fan of our eggs!
  • Serves: 10



  1. Whisk the Rich Yolk eggs, honey, yoghurt, and milk together; then add flour, baking soda and chia seeds to that same bowl and whisk to combine.
  2. Heat a pan over medium-low with a knob of butter and use a ¼ cup measuring cup to scoop batter out onto it.
  3. Wait until the batter starts bubbling (approx. 1-2 minutes) and then use a spatula to flip the pancake over. Cook on both sides and repeat the process until the batter is gone.
  4. For the topping: place yoghurt in a bowl and stir in lemon juice and zest. Top pancakes with yoghurt and blueberries and enjoy!