Saturday, 19 November 2016

Recipe: Oat Pancakes

When I first started Slimming World, one of the meals which I really missed were pancakes. 

We were big fans of them in our house, so when I found a healthier, low calorie way of enjoying them I was thrilled. 

I originally sourced a recipe which called for the use of bananas in the recipe, but as cooked fruit holds a value in Slimming World, my consultant introduced me to the magic of oat pancakes.

40g oats
1 egg
1 muller light yogurt (I normally use either the toffee or vanilla flavour, but you could always experiment with others)
1 tbsp sweetener

Mix the oats and yogurt together and allow to sit overnight in your fridge to allow the oats to absorb some moisture from the yogurt. In the morning, add in the egg and sweetener and mix thoroughly. Add the mixture to a pan of medium heat, which has been sprayed with frylight. I only add in about 2 tbsps of the mixture at a time to be able to flip them without them breaking. If you decide to cook one big pancake, I normally cook the underside of it on the ring, and then transfer the whole pan to the grill to cook the top.

Once both sides are browned, your pancakes are cooked and ready to be served.

Top Tip: I sometimes add 50g blueberries (or mincemeat at Christmas Time) to my mixture after the egg has been mixed in to make blueberry pancakes - these are gorgeous, but if you're following the Slimming World plan, they are cooked in the pancakes and have to be synned accordingly.

I serve my pancakes normally with a coconut or vanilla yogurt, frozen fruit, cinammon, chocshot or low calorie fruit syrup.


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