A childhood treat was always pancakes with lemon and sugar when we went to visit my Grandma in school holidays. So I decided to rekindle my love for pancakes with a healthier twist. I’ve been buying frozen fruits as they are cheaper and it’s so easy to just grab a few out of the freezer instead of rushing to use them all up before they go out of date. Two of these pancakes really does fill me up and I can sometimes forget about lunch until 14.00 (only sometimes – not often!).
If I’m making blueberry pancakes I put the frozen blueberries into the batter before cooking to defrost. I then use FryLight to cook them in the pan to keep those calories down. Other combinations I like are:
1. Raspberries, greek yoghurt and lemon juice
2. Summer fruits coulis (made with orange juice, see recipe at bottom of the page) and Meridian peanut butter
3. Scrambled egg and grilled bacon.
Pancake Recipe: (makes 5-6 pancakes)
- 125g whole wheat flour
- 40g porridge oats
- pinch of salt
- 2 teaspoons baking powder
- 1 large egg
- (240ml) milk
- 2 tablespoons dark brown sugar
- 63g Greek yogurt (I use low-fat)
Combine all the dry ingredients. In a separate bowl, combine the egg, milk, greek yoghurt and sugar and whisk together making sure the sugar has dissolved. Combine wet and dry ingredients and keep covered in the fridge. Mixture generally lasts for around 3-4 days.
Original recipe from Sallys Baking Addiction:
1. Frozen summer fruits (mixture of raspberries, blueberries, red currants and blackberries) or berry of your choice, 2 handfuls
2. Fresh orange juice,
3. 1 teaspoon of sugar or sweetener (ideally stevia)
In a small pan place the frozen fruit and a small glug of orange juice. Once it starts to bubble, add the sugar and keep stirring. Turn the heat down if it drys out too quickly but add more orange juice if you like it a bit runnier. Add orange juice to create the correct thickness, allowing the fruit to bubble down so it becomes quite thick and the fruits merge into a kind of jammy sauce! Refreeze if needed!