This is a pancake for one recipe, but feel free to make mini ones as well.
High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!
(Trust me, I’ve seen them all)
These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!
Raspberry & Blueberry Healthy Pancake
Measuring cups & spoons
¼ cup raspberries
¼ cup blueberries
1/3 cup self-raising whole meal flour
2 tbsp. rolled oats
1/3 cup milk of choice (I used unsweetened almond)
1 tsp. cinnamon
1 tsp. vanilla extract
Heat a saucepan on medium heat.
Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.
Breakfast, Low Calorie, Pancakes, Vegan and tagged blueberry, dairy free, egg free, healthy pancakes, high protein, low fat, Pancakes, pre-fuel, pre-run fuel, pre-workout, raspberry, sugar free, vegan on .
December 20, 2013
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My little brother always asks for pancakes for breakfast.
Who am I to say no?
These pancakes are light, fluffy and delicious. All that you need to do – is drown them in maple syrup!
Before I learnt to cook, we used to rely on Dad for his famous pancakes – which in reality were actually rock cakes masquerading as pancakes – but I didn’t know any better ❤
This is a basic pancake batter, for variations see my other pancake recipes.
Serves 2 ~ (or 1 really hungry person) 😉
© 60g self-raising flour
© 30g plain flour
© Pinch salt
© 1 egg
© 160ml milk or buttermilk
© ¼ cup sugar
© Drizzle vanilla
© Dash cinnamon
Preheat a non-stick pan on medium heat. Grease if necessary, or to add additional flavour.
Whisk wet ingredients in a bowl.
Whisk in sugar until well incorporated.
Sift and stir in flour, salt and cinnamon. Mix till well combined.
Pour about a 1/3 cup batter (large pancake) or a ¼ (small pancake) into the pan, cooking until the edges of the pancake take on a ‘cooked’ appearance and the pancake itself has bubbles appearing on the surface. Using a spatula, flip the pancake and cook until golden.
Serve according to preference.
© Maple syrup and cinnamon
© Golden syrup and chocolate drizzle
© Berry compote
© Lemon juice and coconut sugar
© Banana and yogurt
© Ice-cream and syrup