Ideal to take to school or work as a tasty responsible lunch, these delicious whole-wheat pancakes with fruit. Fill the pancake nicely with fruit of the season!

1. Put the wholemeal flour, egg and half the milk in a bowl and mix with a whisk or mixer to a smooth batter. Mix in the remaining milk.
2. Heat a little liquid margarine in a frying pan with a non-stick bottom. Spoon ½ of the batter into the pan and swirl the pan around to allow the batter to spread evenly across the bottom.
3. Gently cook the pancake until the bottom is coloured and the top is dry (until holes appear). Using a pancake knife, flip the pancake and fry for about another minute (until it is loose in the pan). Bake 1 more pancake in this way.
4. Clean and chop the fruit small.
5. Brush the pancakes with the cream cheese, spread the fruit in the middle of the pancake and roll it up.
6. To take away: brush the pancakes with cream cheese, roll up and wrap in plastic wrap. Take the fruit with you in a plastic container.

Source: Nutrition centre