A deliciously healthy pancake recipe
I am often playing around with different ‘alternative’ pancake recipes, as pancakes are my girls’ favourite breakfast. These ones took me 3 versions to get right, but they were absolutely delicious as a finished dish!
I chose not to add any sweetness into the actual pancake mix- I love the natural sweetness of blueberries when they are warm and bursting apart, and I like to drizzle maple syrup over the top of these afterwards. If you prefer them sweeter you can always add some stevia into the mix, or some honey or maple syrup.
I’m not a big fan of overly cinnamon-ey flavoured things, but I love a subtle taste of cinnamon, especially with this particular combo of ingredients.
This recipe made me 3 pancakes, and is quite a large portion (if you are following Slimming World it is your healthy extra B portion of oats) but it will fill you up until lunch! If you find it a bit too much then I really recommend using 30g oats and then toasting 5g flaked almonds to top them with- lovely crunch!
I experimented with blending/not blending the mixture, and preferred them blended for a smoother texture, but they work perfectly well if you want to skip that step.
If you can’t be bothered with frying, these bake perfectly well on greaseproof paper in about 15 minutes.
I serve mine with fat-free yoghurt, frozen raspberries, extra fresh blueberries and maple syrup (1 syn per 1/2 tbsp).