|Guilt-free pancakes: no flour, sugar or butter in these babies.|
After a long stretch of too much work, way too much stress, too much comfort food and not nearly enough exercise, I am forced, once again, to examine my diet and overall health. It is clear that I need to lose some weight and just generally get (and feel) healthier.
The truth is that losing weight is not rocket science. Eat less and exercise more and you will lose weight. That’s all there is to it (really) but I do wish there was a magic wand I could wave that renders cake calorie-free.
So if you suddenly notice more than your average diet-friendly recipes amongst the indulgent ones on this blog that is the reason. I will keep you in the loop as to my progress…
This recipe for healthy, guilt-free pancakes is a variation on what everyone who has tried the Dukan diet will recognise as the breakfast galette. They contain no flour, sugar or butter but manage to be both very tasty and extremely filling.
Note: I made these again today and used less oatbran and a less dense batter – the pancakes were fluffier and cooked faster. I have adjusted the recipe accordingly.
Makes 4 small or 2 large
1 large egg
1 small banana
4-5 tbsp oatbran
1/2 tbsp wheatgerm (or replace with more oatbran)
1/2 tbsp ground flaxseed
1/2 tbsp Splenda or Stevia sweetener (optional)
1/2 tsp ground cinnamon (optional)
1 tsp vanilla extract (optional)
Tiny pinch baking powder
Fresh fruit to serve
Agave nectar or honey to drizzle
1 tsp chopped nuts (I used pistachios)
- Add all the ingredients in a mini food chopper (really the most useful kitchen item ever) and blitz until combined. Alternatively mash the banana with a fork until smooth then mix in the egg and all the other ingredients. If the mixture is a little runny add a bit more oatbran until it is the consistency of pancake batter.
- Spray a non-stick frying pan with cooking spray (or wipe pan with some melted coconut oil) and turn the heat on to medium. Once pan is hot, spoon 2 tbsp of batter per pancake. Cook for a couple of minutes until the bubbles start to form on surface and then turn over carefully.
- Cook for a couple more minutes on the other side until golden brown and firm.
- Serve with a drizzle of agave nectar or honey, some chopped nuts and fresh fruit of your choice.
Notes: For a banana-free version replace it with 2-3 tbsp buttermilk or fat-free Greek yoghurt until you have the right consistency.
For a Paleo version replace the oatbran with almond meal (or flour) and add some dessicated coconut instead of the flaxseed/wheatgerm.
Leftovers can be frozen or kept in the fridge for a day.