Lower-fat pancakes recipe

Click to rate
(35 ratings)
Sending your rating
serves: 8
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 128 kCal 6%
Fat 3.6g 5%
  -  Saturates 0.7g 4%
  • We earn a commission for products purchased through some links in this article.
  • Made with oats, natural yogurt and topped with a berry sauce, cut down on the calories with our lower-fat pancakes.

    This lower-fat pancakes recipe uses fat-free plain yogurt, sweetener instead of normal sugar and serves pancakes with a homemade, healthy berry compote. At just 128 calories per pancake, it’s much easier than you may think to make pancakes that little bit healthier. These pancakes take just 15 mins to prepare.

    Ingredients

    • For the berry sauce:
    • 250g mixed berries, thaw if frozen
    • 1tsp corn flour
    • 4tbsp granular natural sweetener
    • For the pancakes:
    • 100g plain flour
    • 1tsp baking powder
    • ½tsp ground cinnamon
    • 40g porridge oats
    • 4tbsp granular natural sweetener
    • 120ml fat-free plain yogurt
    • 5tbsp skimmed milk
    • 2 medium eggs
    • 1tsp vanilla extract
    • 2tsp sunflower oil

    Method

    • Put the berries into a pan with 2 tbsp water, slowly bring to simmer. Blend the corn flour with a tablespoon of water, add to the berries with the sweetener and stir over a medium heat until the juices thicken. Remove from the heat.

    • To make the pancakes, put the flour, baking powder, cinnamon, oats and sweetener into a bowl.

    • Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.

    • To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil. Drop 3 tablespoons of the batter into the pan, leaving a little space between each one. Cook for about 2 minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook for a further 2 minutes.

    • Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.

    Top tips for making lower-fat pancakes

    Leftover batter can be stored in the fridge for up to one day. Leftover cooked pancakes need to be cooled completely and then can be stored in the fridge for up to two days in an airtight container. Warm through in the microwave or in the toaster (if firm enough) and serve.

    Click to rate
    (35 ratings)
    Sending your rating

    Related Recipes