Wholewheat Breakfast Pancakes with Citrus Fruits
A family favourite, these low-fat pancakes will keep everyone happy.
Serves: 8
Preparation time: 20 minutes
Cooking time: 25 minutes
Per Pancake with fruit:
Fat 2.6g (of which saturates 0.4g)
Cals 98.5 cals
Carbs 16.1g (of which sugar 7.2g)
Per portion:
Fat 9.2g (of which saturates 1.6g)
Cals 305 cals
Carbs 43.6g (of which sugar 14.6g)
Ingredients:
100g plain wholemeal flour
2 tbsp granular Canderel
A pinch of ground cinnamon
1 large egg, beaten
275 ml semi-skimmed milk
Vegetable oil for cooking
Citrus Fruits:
2 grapefruit, any colour
1 large orange
½ lemon, juice and rind
4 tsp granular Canderel
Put the flour, sweetner and cinnamon into a bowl, beat in the egg with a little milk , gradually add the rest of the milk until the batter is smooth.
Alternatively, put all the ingredients into a blender or food processor and whizz to make the batter.
To prepare the fruits, cut away all of the skin and pith from the grapefruit and oranges
Cut down the membrane to release the segments and put into a bowl catching the juices as you go.
Using a zester, cut thin strips of rind from either the lemon or lime add to the fruit (you can also add some strips of orange before removing the skin ). Squeeze the lemon juice and stir into the fruit with the Canderel.
To cook the pancakes, heat a small non-stick frying pan, brush with oil then pour in enough batter to cover the base of the pan, swirling it so it covers evenly.
Cook over a medium-high heat until golden brown, turn over and cook the other side. Turn onto a plate, cover with foil to keep warm. Repeat the process until all the batter is used.
Serve with the Citrus fruit and some plain yogurt if liked.
Tagged in Recipes