Online Personal Trainer Breakfast Recipes - Light 'n' Low Pancakes
Shopping & Ingredients List:
125g Plain Flour*
1 large Egg
300ml Skimmed Milk
1 tsp Vegetable Oil
+ up to 1 tsp Vegetable Oil for greasing
*use gluten free if required
100g Mixed Fresh Berries
125g Low-Fat Creme Fraiche
1. Sift the flour into a bowl.
2. In a separate bowl, beat together the egg & oil, then slowly add to the flour. Stir the mixture until a smooth batter forms. Leave to stand for 20 minutes, then stir again.
3. Brush a little oil, ¼ tsp per pancake, over the base of a non-stick frying pan. When the oil is hot, add 2 tbsp of the batter & shake the pan to help the batter spread over the whole base of the frying pan. Cook for 2 minutes until the underside is lightly browned, then flip the pancake & cook for a further minute or 2.
4. Keep the pancakes warm in the oven as you cook the others. The batter makes 8 pancakes, 2 per person served with a dollop of creme fraiche & a handful of berries.
Macro info per serving