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makes 12 pancakes
1 ½ Syns per a pancake
½ Syn per level tbsp for the sauce
2 large eggs
230ml unsweetened almond drink
1 level tsp sweetener granules
1 tsp vanilla extract
50g porridge oats
1 level tsp baking powder
50g self-raising flour
low-calorie cooking spray
For the sauce:
50g blueberries
50g raspberries
1 level tbsp sweetener granules (optional)
Separate the eggs into 2 mixing bowls and, using a fork, whisk the almond drink, sweetener and vanilla extract into the yolks. Stir in the oats and baking powder and leave to soak for 20 minutes.
Sift the flour into the oaty mixture and fold it in.
Whisk the egg whites into soft peaks and gently fold into the oats using a large metal spoon.
Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When it’s hot, add 3 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles start to appear in the top of the pancakes and the undersides are nicely golden brown. Flip the pancakes over and cook for another minute or two. Meanwhile crush 50g blueberries and 50g raspberries with 1 level tbsp sweetener granules. Press through a fine sieve into a bowl, discarding the seeds in the sieve, and pour the sauce into a jug. Drizzle over the pancakes and serve straight away.