This healthy pancake recipe is a winner for anyone watching their diet or looking for a healthier alternative on Pancake Day.
This meal is low calorie and provides 172kcal, 9.2g protein, 25.4g carbohydrate (of which 7g sugars), 3.9g fat (of which 0.8g saturates), 5g fibre and 0.2g salt per portion.
- 125g/4½oz wholemeal plain flour
- 1 free-range egg
- 300ml/½ pint skimmed milk
- 1 tsp olive oil
- low-calorie cooking spray, for greasing
- mixed berries, such as strawberries, raspberries or blueberries
- 4 tbsp low-fat yoghurt
Place the flour into a bowl. Beat the egg, milk and olive oil together in a jug and then slowly add to the flour. Stir the mixture until a smooth batter forms. Leave to stand for about 20 minutes, then stir again.
Spray a non-stick frying pan with the cooking oil. When the oil is hot, add 2 tablespoons of the pancake mixture and shake the pan so that it spreads. Cook the pancake for 2 minutes, or until the underside is lightly browned. Turn over and cook the other side for a further minute.
Keep the pancake warm while you cook the rest. The mixture should make eight pancakes in all. Divide the pancakes between four plates, top the pancakes with the mixed berries and yoghurt and serve.
Top with mixed berries and yoghurt for a delicious breakfast or just choose your own toppings.