1 cup all-purpose flour
1 tsp baking powder
1 tbsp Splenda granulated sweetener
2 eggs, separated
1 tsp vanilla extract
2/3 cup semi-skimmed milk
7 oz blueberries
grated zest and juice of 1 orange
2 tbsp runny honey or 1 tbsp Splenda granulated sweetener
FryLight Better Than Butter or Sunflower Oil low-fat spray
1. To make the batter, mix the flour with the baking powder, sweetener, egg yolks, vanilla and milk in a bowl and beat to make a thick, smooth batter. Whisk the egg whites until stiff then fold into the batter with 75 g/3oz of the blueberries. Set aside.
2. To make the topping, place the orange zest, orange juice and honey or sweetener in a small pan and cook until slightly syrupy and reduced. Add the remaining blueberries and cook for 3-4 minutes until they release some juice and just begin to soften. Remove from the heat.
3. To cook the pancakes, warm a large flat, non-stick frying pan. Spray a few times with the Fry Light spray then drop 4-5 tablespoons of the mixture into the pan, spacing evenly. Cook over a medium heat for 3-4 minutes until the underside is golden brown and set. Turn the pancakes over and cook on the other side until golden. Remove and keep warm. Re-spray the pan again and cook the remaining mixture in the same way to make a total of about 12 small pancakes.
4. Serve the pancakes with the blueberry sauce drizzled over.
WLS PORTION: 1-2
V suitable for vegetarians
CALORIES (per pancake): 77
Image courtesy of Fry Light/Recipe Credit: http://www.bariatriccookery.com/flipping-good-pancakes