Syns: None (if you use the oats as your Healthy Extra B)
Prep/Cooking Time: 60 mins
This is how I make up a batch of syn-free Oat Pancakes, which is enough for breakfast or dessert for 5 days! Once made, I wrap them up in individual portions and store in the fridge.
The recipe uses your daily allowance of oats (
35g 40g) which can count as your HEB (Healthy Extra B) or as 6 syns.
175g 200g of porridge/rolled oats
- 450g (large pot) of fat-free vanilla yoghurt
- 10 large eggs
- 10 tbsp of granulated sweetener (optional)
- Add the oats and yoghurt to a bowl and mix together
- Leave for a couple of hours (or overnight) for the oats to soften
- Break the eggs into the bowl and add the sweetener
- Whisk thoroughly with an electric hand mixer if you have one
- Heat a frying pan (or two) to a medium-high heat and spray with Frylight
- Use a dessert spoon to spoon the mixture into the frying pan to create small pancakes
- Fry for about 3 minutes on one side until you see the pancake harden
- Flip onto the other side and fry for a further 2 minutes or until golden brown on both sides
- Transfer to a cooling tray, and repeat steps 6-9 for the remainder of the mixture
Depending on the size of your dessert spoon, you should end up with about 60 small pancakes. Divide them into five portions, and you will have approx 12 pancakes per portion.
Serve with slices of fresh fruit or berries if in season – or you can use the (defrosted) frozen berries as well.
Try to pick fruits that are speed, in order to get your third of speed on the plate. For example, blueberries and bananas are not speed. So maybe use speed fruits like apples, oranges, blackberries, melon, raspberries, and strawberries.
If you have a sweet tooth and spare syns, drizzle some maple syrup on top – 2 syns per tbsp.