American-style pancakes are a family favourite and make a welcome change when you have more time to prepare a special low-cal treat. This recipe uses the UK's No.1 sweetener Canderel.
Ingredients
- 250g mixed berries, thawed if frozen
- 1 tsp cornflour
- 4 tbsp granular Canderel
For the pancakes:
- 100g plain flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 40g porridge oats
- 4 tbsp granular Canderel
- 120ml fat free plain yoghurt
- 5 tbsp skimmed milk
- 2 medium eggs
- 1 tsp vanilla extract
- 2 tsp sunflower oil
Method
- 1. Put the berries into a pan with 2 tbsp water, slowly bring to simmer.
- 2. Blend the cornflour with a tablespoon of water, add to the berries with the Canderel and stir over a medium heat until the juices thicken. Remove from the heat. N.B. The berries can be made ahead and kept in the fridge until needed. 3. To make the pancakes, put the flour, baking powder, cinnamon, oats and Canderel into a bowl. Whisk the yoghurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.
- 4. To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil.
- 5. Drop 3 tablespoons of the batter into the pan, leaving a little space between each one. Cook for about 2 minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook a further 2 minutes.
- 6. Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.
Nutritional info
Per serving: 128kcals
Chef's tip
The dish is part of a paid advertorial by Canderel.