Pink pancakes
Just a bit of fun for pancake day in the lead up to Valentine’s!
5 mins
8 mins
425 kcal
5 mins
8 mins
425 kcal
SERVES
1
DIFFICULTY
EASY
SERVES
1
Difficulty
EASY
I’m always experimenting with different pancake recipes as I love them as a breakfast option! These ones use pureed raspberries to flavour them, and are lovely served with honey, golden syrup or choc shot and some fresh berries!
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Pink pancakes
Servings: 1
Just a bit of fun for pancake day in the lead up to Valentine’s! Syns: 0.5 for the batch
Print Recipe
Ingredients
- 40 g porridge oats
- 35 g fat free fromage frais
- 35 g raspberries frozen or fresh
- 1 egg
- 1 tsp vanilla extract
- Low calorie cooking spray I used Butter Fry light
Instructions
- Combine all of the ingredients thoroughly in a food processor
- Heat a good, non-stick frying pan or pancake pan and spray with low calorie cooking spray, turn the heat up high
- Dollop the mixture into the pan with a dessert spoon- this makes 4-5 small pancakes
- Allow to cook on a high heat for a minute or so, then turn the heat to low and cook for 2-3 minutes until the top of the pancakes has started to solidify
- Spray the tops of the pancakes with low calorie cooking spray, turn the heat up again, and flip over with a spatula
- Cook on high heat for 1 minute, then turn down and cook on a low heat for about another 2 minutes
Notes
These pancakes are not very sweet on their own (unless you have been lucky enough to get super-sweet raspberries!), so in my opinion they do need to be served with something sweet- I chose Sweet Freedom choc shot, but honey or golden syrup also works! And some fresh berries go perfectly.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
