Growing up, pancakes were a once a year meal for us and we were very traditional – lemon and sugar only as toppings and for many years on the various weight loss plans I followed, pancakes were a no-go area for me.
However, I do love to find healthier alternatives to as many meals as possible and this is just one way I know make my pancakes so I never feel like I have to miss out (plus I eat them whenever I fancy them rather than just on one particular Tuesday each year!)
Ingredients
For the pancakes (makes 2)
- 2 eggs
- Half a tsp of cinnamon
Toppings / fillings
You can use whatever you fancy here, my favourite is some yoghurt and chopped fruit.
You could swap to savoury, leave out the cinnamon and add herbs instead and use the pancakes to make a wrap for lunch instead of bread.
Step One
Crack your eggs and add the cinnamon and with a fork, whisk
Step Two
Spray a frying pan with a few sprays of a low cal spray oil. I spray the pan cold and then heat up – this saves your pans!
Step Three
Pour in half of the egg mix into the pan once it’s heated up. It doesn’t take long to cook as it’s going to be quite thin – about 2-3 minutes
Step Four
Once it’s firmed up, use a spatula to flip it over and cook the other side for about a minute. Remove and place on a plate and repeat for the second pancake (I don’t add any extra oil for the second one)
Step Five
Prepare your fillings / toppings
Step Six
It’s assembly time! Place a pancake on a plate 🙂
Step Seven
I add a thin layer of yoghurt down the centre
Step Eight
Add the fruit filling on top of the yoghurt
Step Nine
Fold over and to help it stay sealed, I add a tiny bit of yoghurt to the folded edge
Step Ten
Fold over the other half and voila, a perfect filled pancake.
Step Eleven
I added a tsp of Sweet Freedom cinnamon syrup for a bit of sweetness – you could use honey, maple syrup, nothing or anything you fancy!
To Serve
And there you go – a quick and easy, filling and healthy alternative to traditional pancakes.
Hope you enjoy!
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