Berrylicious pancakes
SERVES 8
Made with oats, natural yogurt and topped with a berry sauce, cut down on the calories this Shrove Tuesday with our lower-fat pancakes.
YOU WILL NEED For the berry sauce:
250g mixed berries, thaw if frozen 1tsp cornflour
2tbsp granular natural sweetener For the pancakes:
100g plain flour
1tsp baking powder
½tsp ground cinnamon
45g porridge oats
3tbsp granular natural sweetener 120ml pot of fat-free plain yogurt 5tbsp skimmed milk
2 medium eggs
1tsp vanilla extract
2tsp sunflower oil
HOW TO DO IT
1
To make the berry sauce, put the berries in a saucepan with 2tbsp water and slowly bring to a simmer. Blend the cornflour with 1tbsp water, add to the berries with the sweetener and stir over a medium heat until the juices thicken. Remove from the heat.
2
For the pancakes, put the flour, baking powder, cinnamon, oats and sweetener into a bowl. Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.
3
To cook the pancakes, heat a large non-stick frying pan on a medium-high heat, and brush the base of the pan with oil. Drop 2tbsp of the batter into the pan, leaving a little space between each one. Cook for about 2 mins – you’ll see bubbles start to come to the surface. When the underside is golden, flip the pancakes over and cook for a further 2 mins.
4
Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.