Healthy pancake recipe
Can a pancake be healthy? We think so. The apple sauce sweetens these high-fibre wholemeal pancakes so you don't need to add any sugar. All they need is some delicious yoghurt and berries to complete the package.
Ingredients
- 175g/6oz wholemeal plain flour
- 300ml/10fl oz skimmed milk, plus extra (optional)
- 2 free-range eggs
- 3 tbsp smooth apple sauce
- 2 tsp sunflower oil
- lemon juice or fruit and yoghurt, to serve
Method
Place the flour into a large bowl and make a well in the centre.
Whisk together the milk, eggs and apple sauce in a jug.
Pour the milk mixture into the well in the centre of the flour and start whisking, gradually incorporating the flour from the edges until it forms a smooth batter. If the batter is too thick, add a little more milk.
Heat a 20cm/8in frying pan and carefully wipe with a little of the oil, using a sheet of kitchen paper. Pour approximately 5 tablespoons of the batter into the pan and swirl the batter around the pan to get an even, thin coating.
Cook over a medium heat for 1–2 minutes or until golden brown on the bottom. Loosen the pancake and toss or flip. Cook for a further 30 seconds–1 minute or until golden brown.
Transfer to a plate and cover with a tea towel to keep warm. Repeat until all of the batter is used up.
Serve with lemon juice or fruit and yoghurt.