Following my previous post about pancakes (here) which I wrote ages ago and forgot all about, I thought I would update you on my new discovery straight away…

I couldn’t find where I had written down the ingredients and measurements to make pancakes the same way as before, and was not having my brightest day so forgot about the post in draft too.  I figured I had a pretty good memory so would make them from scratch without any prompts.

I didn’t get it quite right.  Instead, I made it even better!!

Here is my new recipe which is much cleaner tasting:

Ingredients

• 40g Oats (because they have upped the allowance)
• 2 tbsp plain yogurt (I used Rachel’s Organic Greek Style Natural Yogurt 0%)
• 1 tbsp vanilla yogurt (I used Rachel’s Organic Low Fat Vanilla 2%)
• 2 eggs, beaten
• 1 tsp baking powder

Method

1. The night before (or a few hours before in this case!), mix the oats and yogurts and put in an airtight container in the fridge.
2. The following morning (or a couple of hours later!), blitz the oats and yogurt in a blender/NutriBullet until smooth.
3. Add the beaten eggs and baking powder, and blitz again.
4. Heat a non-stick frying pan on a medium-medium high heat.
5. Pour mixture in – they can be small or large, it’s personal preference.
6. Wait until bubbles pop the surface, and flip.
7. Repeat steps 4-6 until they are all cooked.
8. Serve and enjoy!

Additional Information

This makes one portion if you are using your Healthy Extra B.  They are 1 syn per portion due to the baking powder and vanilla yogurt.  The first day (I made two batches at the same time) I had it with bacon and Walden Farm’s Pancake Syrup.  The next day I had it with some Greek yogurt, strawberries and Walden Farm’s Chocolate Syrup.  I am a BIG fan of Walden Farm’s products as they are no or very low syns!

Any questions, please let me know in the comments section below.

Happy Munching!