
Pancakes
Serves 4
Ingredients:
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1 large egg, beaten
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175ml skimmed milk
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150g wholemeal plain flour, whisked in a bowl to remove lumps
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1 tsp unrefined sugar (optional)
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1 tsp cinnamon (optional)
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1 tsp baking powder
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1 heaped tbsp of cholesterol or olive oil spread, melted
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Fat free greek yoghurt
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High quality maple syrup
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Strawberries, blueberries and bananas
Method:
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In a big bowl or jug, beat the milk and egg together.
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Add in the dry ingredients (flour, baking powder, sugar and cinnamon) and whisk thoroughly until smooth and bubbly.
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Add the melted 'butter' and whisk.
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Leave in the fridge for half an hour to develop.
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Heat a flat and ungreased non-stick frying pan or griddle.
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Ladle dollops of the mix onto the pan.
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Flip over when bubbles appear on the top. Try to splat them down quickly so you get the lovely flat 'foot' of an American-style pancake on the bottom side.
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While it's cooking, lift the bottom of the pancake to see if it's browning well. If it's getting too dark, too quickly, turn down the heat.
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Serve with a dollop of yoghurt, lots of fresh fruits and a drizzle of quality maple syrup.

Health
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Each serving is around 244 calories, not including the toppings.
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There is just 0.6g of saturated fat per serving.
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Using wholemeal flour can help lower cholesterol.
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Wholegrains increase the intake of dietary fibre, which is beneficial to heart-health. They're also very filling so you can get away with a smaller portion, should you wish.
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Using maple syrup as a sweet topping means it will be slightly lower on the glycaemic index, meaning it will cause a slightly less dramatic spike in your blood sugars.
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It has 30% of your daily vitamin D requirement and 34% of your daily calcium requirement, vital for healthy bones.
