HP - Raspberry Low Calorie Pancakes

Course: Breakfast, Desserts, Lunch

Time: Max 20 min

Calories: 150 - 450 kcal

Type: Higher Calories, pancake rotation

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: large pancakes

Calories: 563kcal

⅔ cup (100 g) raspberries (can be substituted with blueberries or strawberries, ⅔ cup = 100g)
2 egg (large)
1 cup (100 g) rolled oats (+1 extra tbsp) (½ cup + 1 tbsp = 50g)
½ cup (130 g) low fat natural yogurt (¼ cup = 65g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
2 tbsp wholegrain flour
2 tbsp water

Get Recipe Ingredients

Chop the raspberries halves or thirds.
Blend the egg, raw oats, ½ cup of yogurt, baking powder, baking soda, salt, vanilla extract, AP flour and water until you have an homogenous batter.
Pour the batter into a small bowl and fold in the raspberries.
Heat a medium sized non-stick pan. Add ¼ or ½ of the batter into the center of the pan, cover with a lid and immediately turn to low heat. Cook until the top of the batter is no longer wet. Turn over and cook the other side until golden brown. Repeat with the rest of the batter.
Serve with honey, low fat yogurt and almonds. Enjoy.