Healthy Pancake Recipe

I saw this recipe posted a few weeks ago for pancake day, but I'm a pancake lover so was excited to try a slightly healthier version. 

These pancakes are delicious and even more so as they are better for you than your standard pancake batter. So carry on reading for a step by step on how to make these for a delicious breakfast.

The ingredients

• 123g wholemeal flour
• 40g porridge oats
• 2 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• 1 tbsp ground flaxseed (optional)
• 2 egg whites
• 240ml milk (any of your choice, doesn't have to be dairy)
• 2 tbsp light brown sugar
• 65g greek yoghurt (I used fat free)
• 1 tsp vanilla extract
• Handful of raisin/sultanas/choc chips to add to the batter (optional)
• Coconut oil for cooking
• Toppings of your choice - I chose blueberries, raspberries and maple syrup (not so healthy, I know!)

The method

In a bowl mix the flour, oats and baking powder together, then add the cinnamon, salt and flaxseed and combine.

In a separate bowl, whisk the egg whites whilst adding the milk, just until the two have combined. Then add to this the brown sugar, greek yoghurt and vanilla extract. Whisk until all combined (don't worry, the yoghurt will curdle at first but keep mixing and it will be fine!)

Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix until all combined. At this point I added a handful of raisins to the batter, but you can use chic chips or anything else you want really, or leave it plain if you prefer. 

Heat a frying pan with a small amount of coconut oil and turn your oven onto the lowest heat. Once the pan is hot enough, add some of the batter (about 2 table spoons) and cook for 1-2 minutes on each side, until golden brown. This mixture will make 5-6 good sized pancakes, so once the first one is ready place on a plate in the oven to keep warm whilst you make the rest. 

Once you have cooked all your pancakes just add your favourite toppings and enjoy! 

Megan x