What is not to like about pancakes?
If you are on one of these crazy, low-carb diets, then I suppose you might give them a wide berth. And if you are, more intelligently, someone who avoids sugar and heavily processed foods, then you may be suspicious of shop-made pancakes. But you can make pancakes at home and serve them with lots of fresh fruit, low-fat yoghurt, and nuts for a very filling, healthy breakfast. Just go easy on the syrup.
Here is a recipe adapted from a recent Runner’s World.
- 175g rolled oats (e.g. porridge oats)
- 500 ml skimmed milk (I use unsweetened soy milk)
- 1 egg (I actually used two last time for added protein)
- 60g (~12 tbs) wholewheat flour
- 30g (~6 tbs) toasted wheatgerm
- 1 tbs baking powder
- 2 tbs olive oil
- pinch of salt
- optional: dash of vanilla extract (sugar free)
- optional: sprinkle of cinammon
Combine the oats and milk, and let them stand for ten minutes. Stir in the other ingredients until they are mixed. Put in the fridge to stand for 30 minues.
Heat a large non-stick frying pan over a medium heat. Pour the mixture into the pan in 50ml portions, cook for 3-4 minutes. Flip and cook the other side for a minute or two more.
Makes 12 pancakes, each with 90 calories, 2g of fat, 0.5g of protein, 14g carbohydrate and 1g of fibre.