Healthy and Delicious Pancakes Recipe Who says pancakes have to be off limits when you're following a healthy eating plan? These homemade pancakes are a delicious and guilt-free way to start your day! They're made with just a few simple ingredients, and they're low in values, making them the perfect choice for a healthy and satisfying breakfast. Give them a try and let us know what you think! Pancakes are a staple breakfast item that many people love. However, traditional pancake recipes are often high in sugar and fat, making them an unhealthy option for those looking to lose weight or maintain a healthy diet. Luckily, there is a delicious and healthier alternative:  homemade pancakes. Total time: 20 Min Difficulty: Low Serves:6 people Go to the next page to get the ingredients Ingredients: 2 large eggs 230ml unsweetened almond drink 1 level tsp sweetener granules, plus 1 level tsp to serve 1 tsp vanilla extract 50g porridge oats 1 level tsp baking powder 50g self-raising flour Low-calorie cooking spray Generous handful of mixed fresh berries, to serve (we used strawberries, blackberries, blueberries and raspberries) Go to the next page to get the instructions Instructions: Preheat your oven to 150°C/fan 130°C/gas 2. Separate the eggs into 2 mixing bowls and, using a fork, whisk the almond drink, sweetener and vanilla extract into the yolks. Stir in the oats and baking powder and leave to soak for 20 minutes. Sift the flour over the oaty mixture and fold it in. Whisk the egg whites into soft peaks and gently fold into the oats using a large metal spoon. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. When it’s hot, add a few large spoonfuls of the batter, spaced well apart (you’re aiming to make 12 pancakes altogether). Cook for 2 minutes or until bubbles start to appear in the top of the pancakes and the undersides are nicely golden brown. Flip the pancakes over and cook for another 2 minutes. Put them on a plate, cover with a clean tea towel and keep warm in the oven while you cook the rest. Top with the berries and sprinkle over the extra sweetener to serve. We also served our stack with a sweet berry sauce. Blitz 50g blueberries and 50g raspberries in your food processor along with 1 level tbsp sweetener granules (if you don’t have a food processor, mash them with a fork or potato masher). Press through a fine sieve into a bowl, discarding the seeds in the sieve. Pour the sauce into a jug and chill until needed. Count 1 Syn per level tbsp.

Healthy and Delicious Pancakes Recipe

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Healthy and Delicious Pancakes Recipe

Healthy and Delicious Pancakes Recipe. Who says pancakes have to be off limits when you’re following a healthy eating plan? These homemade pancakes are a delicious and guilt-free way to start your day! They’re made with just a few simple ingredients, and they’re low in values, making them the perfect choice for a healthy and satisfying breakfast. Give them a try and let us know what you think!

Pancakes are a staple breakfast item that many people love. However, traditional pancake recipes are often high in sugar and fat, making them an unhealthy option for those looking to lose weight or maintain a healthy diet. Luckily, there is a delicious and healthier alternative:  homemade pancakes.

  • Total time: 20 Min
  • Difficulty: Low
  • Serves:6 people

Ingredients:

  • 2 large eggs
    230ml unsweetened almond drink
    1 level tsp sweetener granules, plus 1 level tsp to serve
    1 tsp vanilla extract
    50g porridge oats
    1 level tsp baking powder
    50g self-raising flour
    Low-calorie cooking spray
    Generous handful of mixed fresh berries, to serve (we used strawberries, blackberries, blueberries and raspberries)

Instructions:

  • Preheat your oven to 150°C/fan 130°C/gas 2.
  • Separate the eggs into 2 mixing bowls and, using a fork, whisk the almond drink, sweetener and vanilla extract into the yolks. Stir in the oats and baking powder and leave to soak for 20 minutes.
  • Sift the flour over the oaty mixture and fold it in. Whisk the egg whites into soft peaks and gently fold into the oats using a large metal spoon.
  • Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. When it’s hot, add a few large spoonfuls of the batter, spaced well apart (you’re aiming to make 12 pancakes altogether). Cook for 2 minutes or until bubbles start to appear in the top of the pancakes and the undersides are nicely golden brown. Flip the pancakes over and cook for another 2 minutes. Put them on a plate, cover with a clean tea towel and keep warm in the oven while you cook the rest. Top with the berries and sprinkle over the extra sweetener to serve.
  • We also served our stack with a sweet berry sauce. Blitz 50g blueberries and 50g raspberries in your food processor along with 1 level tbsp sweetener granules (if you don’t have a food processor, mash them with a fork or potato masher). Press through a fine sieve into a bowl, discarding the seeds in the sieve.
  • Pour the sauce into a jug and chill until needed. Count 1 Syn per level tbsp.

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