Higher Protein Pancakes Recipe
Made with extra eggs and part wholemeal flour, our "pimped-up" pancakes are higher in both protein and fibre - to keep you fuller for longer. Try them topped with fresh raspberries and a drizzle of chocolate sauce (as in our Get Slim for Spring diet plan)
- Recipe makes: 8 pancakes
- Prep time:
- Cook time: 10 mins
- Calories: 99
- 75g wholemeal flour
- 50g plain flour
- 3 medium eggs
- 250ml semi skimmed milk
- 16 sprays low calorie olive oil spray
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
- Measure the wholemeal flour and plain flour into a large bowl.
- Make a well in the centre and crack in the eggs.
- Whisk slowly, adding a little of the milk at a time to form a smooth batter.
- Heat a non-stick pan on a medium-high heat.
- Add a couple of sprays of oil, then quickly pour in a ladle of pancake mixture and gently swirl the pan to lightly coat the bottom.
- Cook for 20-30 seconds (or until pancake starts to loosen from pan).
- Flip the pancake and cook for a further 10-15 seconds (or until underside golden).
- Either serve immediately or set aside whilst cooking the remainder of the mixture.
Any surplus mixture can be kept in the fridge overnight.
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