These flour-free pancakes have been a breakfast favourite of mine for a long time. They are so easy to make and taste delicious. They’re even low in fat (whaaaaaaaat?!) If you fancy making a batch of your own you’ll only need a few ingredients.
The night before you’ll want to put 40g of porridge oats into a bowl. Add to this a little vanilla extract, a pinch of cinnamon and 1tsp of sweetener. Stir in your choice of yogurt. Half a pot of Müllerlight yogurt works really well and if you want to up your protein intake swap your yogurt for Quark or Skyr. Don’t be afraid to play about with the flavours – I made the pancakes pictured here with a fat-free blueberry Skyr I found in Lidl – so tasty! Cover your bowl and place in the fridge until the next morning.
Your bowl should now look something like this:
Whisk in two eggs until you have mixed all the ingredients together. You’ll still be able to detect a few grains – this is totally normal. Grease and pre-heat your pan – you don’t need much. I use a coconut spray from Frylite. A couple of spritzes goes a long way.
For the short stack style ladle the mixture into the pan and wait until you see the pancakes firm up and air bubbles appear. Then turn and plate up when they’re brown on both sides.
Get some coffee on the go and choose your toppings. Fresh berries; Quark; Maple Syrup or a combination of the three? The choice is yours. Pour a fresh cup of joe and tuck in!
Until next time,