Fluffy American style pancakes
A delicious, fluffy pancake that is also healthy and lean!
One of my most popular pancake recipes is my Blueberry and cinnamon pancakes, I think because they are really lovely and fluffy, with a gorgeous texture. This is a similar recipe, but using a little vanilla just to make a lovely plain pancake, perfect for any topping that you fancy. I tend to serve them with fat-free yoghurt, strawberries, blueberries and maple syrup.
I don’t add any sweetness into the actual pancake mix- I tend to use the natural sweetness of the fruit that I add, 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.
This recipe make me 2 good sized 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 have recently started buying vanilla bean paste instead of vanilla extract- it has such an incredible flavour! It does seems expensive when you buy it- but it goes really far and lasts for ages. I love the look of this vanilla bean paste from LittlePod– and the company is local to me but I haven’t tried it yet. You can buy it on Amazon- equally most supermarkets will sell vanilla bean paste in the cake-making aisle, I’ve found it tends to be priced around £4.50.
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Fluffy American style pancakes
- 40 g porridge oats
- 50 g 0% fat Greek yoghurt plus extra for serving
- 1 tsp baking powder
- 1 egg
- pinch of salt
- low calorie cooking spray- I use the Frylight butter flavour
- Optional raspberries, blueberries and maple syrup to serve
- 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.