These healthy sugar-free pancakes are ideal if you're trying to cut out refined sugars from your diet.
These healthy sugar-free pancakes have been naturally sweetened with ripe bananas, orange juice, and pureed apricots for a delicious, fruity flavour. These pancakes are also made using soya milk which makes them ideal for vegans. Just remember to swap the butter for a vegan spread instead. This recipe will make around 6-8 mini pancakes, about 5 inches wide.
- Plain flour – 1 cup (280g)
- 2 very ripe bananas
- 8 soaked apricots
- 1 orange
- Salt – a pinch (1/8 teaspoon)
- Soya milk (or any other milk) – 1 cup
- Baking powder – 1 teaspoon
- Oil or butter - 1 teaspoon
- Edible flower petals (optional)
Pre-heat your pan to a medium heat, with a little oil. In a small blender or mixer, add five of the soaked apricots, ripe bananas and enough water to cover half of the fruit. Blend together, and set some the fruit puree and soaked apricots aside for pouring on pancakes later. Add in the milk, flour, baking soda, salt and to the puree in the blender and mix well until there are no lumps.
When the pan is hot enough, pour enough mixture onto the pan to make a small round pancake (approximately 5 inches wide). After about 3 mins, or until the pan-side of the pancake is cooked, turn over the pancake. Cook the pancake on the other side for a further 2 mins.
Serve with your favourite topping. We covered ours with nut butters along with fresh, low-sugar fruit including raspberries or kiwis
Top tips for making healthy sugar-free pancakes
We've topped them with kiwi as these have a low sugar content, but could you use any number of other fruits for a delicious dessert, packed with nutrients. To really impress family and friends, you could add a sprinkle of dried raspberries.
Dark unsulphured dried apricots are much sweeter than other varieties.