These American style pancakes are a great alternative to traditional british pancakes. Taken from Nancy Clark’s Sports Nutrition Guidebook, they are not only tasty but well balanced, low in fat and perfectly light and fluffy – ideal for breakfast or for helping recovery after a hard exercise session!
For best results leave the batter to stand for 5 minutes before cooking
What you’ll need: (makes 6 x 6 inch pancakes)
1/2 cup uncooked oats
1/2 cup plain yoghurt
1/2 to 3/4 cup milk (skimmed or semi skimmed)
1 egg or 2 egg whites, beaten
1 tablespoon vegetable oil or rapeseed oil
2 tablespoons packed brown sugar
1/2 teaspoon salt, as desired
dash cinnamon (optional)
1 teaspoon baking powder
1 cup flour (try half whole-meal, half white)
What to do:
1. In a medium bowl, combine the oats, yogurt and milk. Set aside for 15-20 minutes to let the oats soften.
2. When the oats have soaked up the liquid, beat in the egg and oil and mix well. Add the sugar, salt and cinnamon then the baking powder and flour. Stir until just moistened
3. Heat a non-stick pan over medium – high heat
4. Pour about 1/4 cup of the batter mix into the pan for 1 pancake
5. Turn when the tops are covered with bubbles and the edges look cooked. Turn only once (or have fun and flip it!)
6. Serve & enjoy with a little syrup, honey, yoghurt, jam, fruit or frozen yoghurt
Calories per serving (2 pancakes): 330 (without topping)
Calories per serving (2 pancakes) with two tablespoons of maple syrup: 460
Clark, N 1997. Sports Nutrition Guidebook. Champaign, IL: Human Kinetics.