Blueberry and cinnamon pancakes
aAdeliciously healthy pancake recipe
5 mins
15 mins
295 kcals
serves 1
BLUEBERRY AND CINNAMON PANCAKES
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).
Blueberry and cinnamon pancakes
Ingredients
- 40 g porridge oats
- 40 g 0% fat Greek yoghurt plus extra for serving
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 egg
- pinch of salt
- 40 g fresh or frozen blueberries
- Optional raspberries, blueberries and maple syrup to serve
- low calorie cooking spray
Instructions
- In a food processor, mix together the oats, baking powder, yoghurt and egg. (Fine to just mix by hand if you don’t have a food processor, it’s just a less smooth consistency)
- Stir in the salt, cinnamon and blueberries
- Spray a pancake (or frying!) pan with low calorie cooking spray, and put onto a high heat, after about 20 seconds, dollop in the pancake mix (I make 3 from this).
- Cook on a high heat for about 30 seconds, then turn down the heat and cook gently until the mixture is firm on top (this takes about 2 minutes)
- Spray the top of the pancake with cooking spray, and then flip over carefully with a spatula (make sure you get it right underneath the pancake so it doesn’t break in half)
- Turn up the heat again and give it about 15 seconds on a high heat, then another couple of minutes on a low heat, until cooked through.
- Serve with more yoghurt, fresh fruit and I like a drizzle of maple syrup too.
