Lazy Sunday mornings are perfect for pancake making. It’s become a little ritual between my boyfriend and me to have pancakes almost every Sunday. In fairness, we’d both happily eat them every morning if we had the time.
Although weekends are perfect for letting go a little and eating something less healthy, treating the entire weekend like that will have a negative impact on your health and (if you have them), weight loss goals.
So, I have pinched this recipe from My Fitness Pal and created my own healthy topping.
These pancakes are pretty good- they aren’t like standard pancakes, slightly heavier but still good and a lot more filling in my opinion.
They are almost sugar free; I managed to make 9 pancakes altogether-with 1tbsp of sugar in total, per pancake thats pretty much only a tiny smidge of sugar. You could also replace the butter with vegan butter and make it dairy free.
- 1.1 ounces all-purpose flour (1/4 cup)
- 1 cup oats
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup non dairy milk
- 2 tablespoons vegan butter, melted
- 1 large egg (use Orgran egg replacer
- Oil/butter for pan
For the Compote
- 1/2 cup natural yoghurt almond/coconut/soy
- 1/2 frozen berries
- 1/2 small banana
Preheat oven to 150 degrees c
Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine milk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
Heat a nonstick griddle over medium heat (can use frying pan). Coat pan with oil/butter. Spoon about
2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.