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Mixed berry pancakes

With a handful of fresh berries and creamy fromage frais, these traditional-style healthy pancakes will get your day off to a sweet start
  • 3½ Syns each
  • 40 minutes plus 30 minutes standing
  • Makes 8

 

Ingredients

  • 400g fresh mixed berries (we used blackberries, blueberries, raspberries and strawberries)
  • 1 level tbsp sweetener granules
  • Icing sugar, to dust (optional)
  • Fat-free natural fromage frais, to serve
  • Fresh mint leaves, to decorate

For the pancakes:

  • 150g plain flour
  • 1 level tbsp sweetener granules
  • 4 large eggs, beaten
  • 100ml skimmed milk
  • 1 tbsp finely grated orange zest
  • 1 tsp vanilla extract
  • Low-calorie cooking spray

 

Instructions

  1. Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
  2. To make the pancakes, sift the flour into a bowl with the sweetener and a pinch of salt. Mix in the eggs, milk, orange zest and vanilla extract and whisk until smooth.
  3. Spray a small non-stick frying pan with low-calorie cooking spray and place over a high heat. Pour one-eighth of the batter into the pan to coat the bottom, tilting and swirling the pan to spread the batter.
  4. Cook for 1-2 minutes or until lightly browned at the base then carefully flip the pancake over and cook for 1-2 minutes on the other side. Remove from the pan, fold the pancake into quarters and keep it warm while you make the remaining pancakes.
  5. Serve the pancakes with the berries. They’re delicious lightly dusted with icing sugar (1 Syn per level tsp) and served with a spoonful of fromage frais and a sprig of mint.